seared citrus-miso marinated scallops, served on a bed of steamed black sticky rice. i found some yuzu-flavoured miso at the market, and didn't really know what to do with it, so i poked the web a bit, found an interesting scallop recipe on leite's culinaria, and improvised a marinade with what was on hand: a halfa cuppa yuzu miso or so, a few tablespoonfuls of bottled ponzu, a dash of sea salt. mixed, poured onto scallops, left them gazing at navel oranges in the fridge for a few hours. seared quickly, quickly, about one and a half, two minutes per side. added the black sticky rice because there's only red or black rice in the house right now and red seemed wrong. i'd never used black glutinous rice in a savoury recipe before, but was quite pleased with its nuttiness combined with slight citrus tang, the mellow misoeyness (i have no idea how to describe the taste of miso, or maybe i'm just too lazy), and the natural sweetness of the scallops. there's only so much sticky rice i can eat in one sitting, so it was more of a starter than a meal. a rather indulgent one at that.
20060110
seared citrus-miso marinated scallops
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10 comments:
1/11/2006 12:09:00 AM
mmmmmmm... that looks yummy. If you have some Miso left, you should try Nobu's miso cod. I know it's become a little common, but it's still delicious, and I think it'd be wonderful with the yuzu-enhancement.
1/12/2006 01:03:00 PM
Gorgeous Santos. There's a recipe I've done that uses dengaku miso with scallops that you cook in an orange (should be a yuzu but good luck getting it here). It's nice but too much faffing around for a seafood that shouldn't be faffed around with too much. Looks like you've got a lovely balance on that front with this.
1/12/2006 10:14:00 PM
hey miss who wants more moira (meeeee!)--happy new year to you and your family!
hey ch--you know, i'm not a big fan of cod. i don't not like it, but i usually tend to go for fishier fish. however, i like the sound of the nobu dish. could you recommend something nice to serve on the side?
hey of--i love black glutinous rice pudding as well. now you've got me craving it, so it may show up on the blog soon!
hallo anthony--i agree, too much faffing is uncalled for. however, i am quite curious (orange) about the whole cooking in an orange thing. crazeeeee.
1/13/2006 01:00:00 AM
'tis a fine idea--i'll email you soon!
1/13/2006 02:41:00 PM
From deep in the vaults in spiceblog
Scallops in an Orange
1/13/2006 02:53:00 PM
mmm look delicious. have only had the black rice as a sweet myself. wonder if you could so some kind of corriander-chilli relish to go with white sticky rice?
happy new year to you ms. santos :)
1/13/2006 11:11:00 PM
hiya anthony--nowt a photo? tis a pity. still, interesting recipe. i don't quite get the mandarin thing though--did you just peel it and use the peel or did you bore a hole innit with some flesh along the sides to fit the scallops?
misssssaffffrrrrrron! i will oblige. but perhaps you can provide a few more details towards your dream sticky dish ...?
1/19/2006 09:49:00 PM
No I don't think I'd worked out piccies by then.
Cut the top off and hollow out the orange. So the latter bit then
1/20/2006 09:48:00 AM
Hi Santos - this looks beautiful and I know I'm going to love it! It's a shame I can't get yuzu here...
1/20/2006 03:00:00 PM
hm, i'd like to try that sometime. have you made it lately?
hi keiko! i can't get fresh yuzu here either, although i remember a time when it was available. now we just get the juice and dried rind. and of course all sorts of flavoured stuff. i'm really looking forward to the day the real stuff shows up again!
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