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Category: Main Course
Seared Scallops with Bok Choy and Miso - TastyPlanner.com
Chef: Fireflyfaster
“Yellow miso (also known as shinshu miso) adds a mellow, salty flavor to this healthful dish. Both yellow miso and Mirin are available in the refrigerated Asian foods section of some supermarkets and at natural foods stores and Japanese markets.”
Recipe Source: Oct. 2008 Bon Appetit - ...
Ingredients
1 tablespoon yellow miso (fermented soybean paste)
1 tablespoon seasoned rice vinegar
1 tablespoon mirin (sweet Japanese rice wine)
1/4 teaspoon grated peeled fresh ginger
2 teaspoons vegetable oil, divided
1/2 teaspoon Asian sesame oil, divided
* 2 baby bok choy, quartered lengthwise
* 10 large sea scallops, side muscles removed, patted dry
* Thinly sliced green onion tops
Instructions
Whisk first 4 ingredients and 1 tablespoon water in small bowl to blend. Set sauce aside.
Heat 1 teaspoon vegetable oil and 1/4 teaspoon sesame oil in large nonstick skillet over medium-high heat. Add bok choy; cook until wilted and brown in spots, turning often with tongs, about 3 minutes.
Divide bok choy between 2 plates.
Add remaining 1 teaspoon vegetable oil and 1/4 teaspoon sesame oil to same skillet. Sprinkle scallops with pepper; add to skillet. Sear scallops until brown and just opaque in center, about 1 1/2 minutes per side. Remove pan from heat.
Place scallops between bok choy.
Add miso sauce to skillet; stir just until warm, about 3 seconds (if too thick, add more water by teaspoonfuls). Drizzle sauce over scallops and bok choy. Sprinkle with green onions.
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