Scallop salad with miso dressing

Recipes / Salads

Detailed step-by-step description of how to cook the dish "Scallop salad with miso dressing". Try it by all means

Recipe «Scallop salad with miso dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 1 bunch asparagus, ends trimmed, 150g snow peas, topped, 1 bunch watercress, washed, dried, leaves picked, 2 tbsp sesame seeds, 1 tbsp olive oil , 24 scallops, without roe, 75g white rice miso paste, 2 tbsp boiling water , 1 tsp caster sugar, 2 tbsp white vinegar, 1 tsp sesame oil.

Ingredients:

  • 1 bunch asparagus, ends trimmed 
  • 150g snow peas, topped 
  • 1 bunch watercress, washed, dried, leaves picked 
  • 2 tbsp sesame seeds 
  • 1 tbsp olive oil 
  • 24 scallops, without roe 
  • 75g white rice miso paste 
  • 2 tbsp boiling water 
  • 1 tsp caster sugar 
  • 2 tbsp white vinegar 
  • 1 tsp sesame oil 

Instructions

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Divide the watercress mixture among serving plates. Top with the scallops and drizzle with the miso dressing. Serve immediately.