Detailed step-by-step description of how to cook the dish "Scallop salad with miso dressing". Try it by all means
- Half-fill a sink with cold water. Bring a large saucepan of water to the boil over high heat. Add the asparagus and cook, uncovered, for 15 seconds (see microwave tip 1).
- Add the snow peas and cook for 30 seconds or until bright green and tender crisp (see microwave tip 2). Use a metal sieve or large slotted spoon to transfer the beans and snow peas to a colander which is sitting over a bowl. Sit the colander in the sink of cold water for 1-2 minutes or until the vegetables are cool. Drain well and pat dry with paper towel.
- Diagonally slice the asparagus into 3 equal lengths and diagonally slice the snow peas in half. Combine the watercress, asparagus and snow peas in a large bowl. Toss to combine.
- To make the miso dressing, whisk the miso, water and sugar in a small bowl until miso dissolves. Whisk in the vinegar and sesame oil.
- Heat a large non-stick frying pan over medium heat. Add the sesame seeds and cook, stirring, for 2-3 minutes or until light golden. Transfer to a plate and set aside. Add the oil to the pan and increase heat to medium-high. Add the scallops and cook for 1-2 minutes each side or until just cooked through and light golden. Add the sesame seeds and toss to combine.
- Divide the watercress mixture among serving plates. Top with the scallops and drizzle with the miso dressing. Serve immediately.
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