- Scallop Fork: A specialized fork for handling scallops delicately during preparation and serving.
- Mandoline Slicer: For slicing vegetables like scallions or carrots to garnish the dish.
- Chef's Knife: Essential for chopping herbs, garlic, and other ingredients.
- Non-stick Skillet: Ideal for sautéing scallops without sticking or burning.
- Miso Paste Squeeze Tubes: To easily measure miso paste while keeping the flavor intact.
- Stainless Steel Mixing Bowls: For mixing ingredients and marinades.
- Digital Kitchen Scale: Ensures precise measurement of scallops, vegetables, or other components.
- High-Speed Blender: Useful for making a smooth miso sauce if preferred in liquid form.
- Silicone Spatula Set: Versatile utensils for scraping bowls and sauté pans during cooking.
- Soup Tureen or Serving Platter: For beautifully presenting the scallop dish, especially when serving multiple people.
- Citrus Juicer: To extract juice from lemons or limes that might be used in the recipe for additional flavor enhancement.
8 oz. very fresh scallops (without their coral)
salt and pepper
1 clove garlic, crushed
all-purpose flour — to dust the scallops
1-2 tablespoons sunflower or vegetable oil
2 tablespoons white wine
2 tablespoons miso
1 tablespoon mirin
1 teaspoon soy sauce
1 teaspoon superfine sugar (see note)
1-2 tablespoons water
1/2 tablespoon whole-grain mustard
2 tablespoons heavy cream
small bunch watercress
freshly grated Parmesan cheese to taste
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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