RECIPES

Miso scallops with edamame puree

Abigail Kirsch / Abigail Kirsch Catering Relationships, Valley Table Issue 50

Serving: 15 individual

Ingredients: Miso Glaze
4 ounces Miso paste
1 tablespoon ginger
1 teaspoon jalapenos
1/2 cup sake
2 tablespoons brown sugar
1/4 cup soy sauce
2 pieces star anise

Ingredients: Edamame puree
1 teaspoon ginger
1 tablespoon sesame oil
1/4 cup sake
1/2 cup vegetable broth
1 cup edamame, shucked
1/8 teaspoon wasabi powder
salt and pepper to taste

Ingredients: Scallops
15 dry sea scallops (30 count per pound) Note: shrimp can be substituted for scallops
pan spray
1 tablespoon black-and-white sesame seeds
1 tablespoon cilantro, chopped

Method: Miso Glaze
Combine ingredients in small sauce pot. Place on medium heat and simmer for approximately 5 minutes until glaze is reduced by 25 percent.

Method: Edamame puree
1. Heat sesame oil in small saute pan over medium heat. Saute ginger 2 to 3 minutes.
2. Add sake and vegetable broth and deglaze until liquid is reduced by half (about 3 to 5 minutes).
3. Place edamame, wasabi and ginger mixture in a blender and blend 1 to 2 minutes until smooth. Adjust seasoning; add more wasabi if desired.

Method: Scallops
1. Place scallops in shallow bowl and cover with miso glaze. Cover the bowl and marinate in the refrigerator at least 3 hours (overnight is better).
2. Preheat broiler. On a baking sheet that has been sprayed with no-stick vegetable spray, arrange scallops 1 inch apart. Broil 3 to 4 minutes until browned and crispy.
Optional garnish: wheatgrass, dendrobium orchids and/or dried orange slices.

Presentation
Use Asian porcelain spoons as individual serving vessels. Place 1/2 teaspoon warm edamame puree into each spoon. Top with broiled scallop. Sprinkle scallop with sesame seeds and chopped cilantro. Garnish platter with wheatgrass, dendrobium orchids or dried orange slices.