Miso Scallops with Bok Choy & Mushrooms
Entrees
Pan-seared scallops with golden crusts served alongside tender bok choy and caramelized mushrooms over a silky red pepper-miso purée. This sophisticated dish combines umami-rich flavors for a restaurant-quality plate.
Ingredients
Instructions
Make the red pepper-miso purée: Blend roasted red peppers with miso, a drizzle of olive oil, and a splash of rice vinegar or lemon juice until silky smooth.
Heat a drizzle of neutral oil in a skillet over medium-high heat. Add mushrooms and cook until golden and caramelized, about 5-6 minutes.
Stir in garlic for 30 seconds. Add bok choy cut-side down and let it sear until just tender and lightly charred, about 3-4 minutes.
Finish vegetables with a splash of soy sauce and a squeeze of lemon juice. Remove from heat and keep warm.
Season scallops lightly with salt. Heat a clean pan over medium-high with a thin film of neutral oil.
Place scallops down and sear undisturbed for about 2 minutes until a deep golden crust forms.
Flip scallops, add a knob of butter, and baste for another minute. They should be just opaque in the center.
Plating: Spread the red pepper-miso purée on each plate. Nestle bok choy and mushrooms over the purée, then arrange scallops on top.
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