Recipe: Citrus-Miso Scallops
Our first recipe! Look I get it, you’re probably thinking “oh jeez not another rambling story about the inspiration behind this meal can we get to the recipe already?” I’ve been there. I’m sure a lot of people like reading them but it’s not for me. I promise that these inspiration bites are going to be short. I won’t go through the whole thought process and I’ll stick to the good stuff.
I get a lot of my inspiration from Pinterest searches on Food Photography. I try to find ones with a recipe attached and then wing it just a touch. Food should be about flavour and playfulness. I mean I’ve been there, counting calories and making sure my macros are in sync by eating the same meal over and over again. BORING. Stop eating boring flavourless food. Just don’t do it, it isn’t tasty and it’s not going to help you change your life long-term.
With that out of the way it’s time to talk about how to make health and tasty dishes. Here’s how you make Citrus Miso Scallops with Sautéed Radishes.
First step – get yourself scallops, fresh are ideal but frozen work just as well. Since I had some lying around in the bottom of the freezer, I decided to go the frozen route. You should take these out the night before or morning of to let them unthaw. Do not cook them from frozen you will overcook them and make them chewy. Next follow the recipe and enjoy!
Citrus Miso Scallops with Sautéed Radishes
For the Scallops
- 12 Scallops (Large)
- 2 Tbsp Soy Sauce (Low Sodium)
- 2 Tbsp Orange Juice
- 1 Tsp Honey
For the Radishes
- 1 Bunch Radishes (with Greens)
- 2 Tbsp Olive Oil (Extra Virgin)
- 1/3 Cup Greek Yogurt (Plain)
- 1 Tbsp Miso Paste (White)
- 1 Tsp Honey
- 1 Tsp Orange Zest
For the Radishes
Top and Tail radishes, reserving the radish greens
Wash your radishes well, they may be very dirty, if you have one you can use a salad spinner as this helps get all the dirt off
Cut radishes into halves or quarters as desired (I like quarters)
Combine in a ramekin miso paste, honey and orange zest and set in the fridge for later
Heat oil over medium-high heat
Once oil is hot, add the quartered radishes and cook until soft and browned on all sides
Toss in the radish greens to fry off quickly, remove all from the pan and set aside to cool
You can combine that miso-honey-orange concoction with a 1/3 of a cup of yogurt now or later, it is a garnish so you'll be putting it with the radishes for plating
For the scallops
Combine the Soy Sauce, Orange Juice and Honey in a ramekin and set to the side
Place scallops on a paper towel to dry
Heat the oil in a pan over high heat
Reduce heat to medium-high
Place scallops in a pan in a single layer being sure not to crowd them. Cook for 2 minutes undisturbed, or until they come off the pan easily then flip. Continue cooking for an aditional 2 minutes and remove from pan.
Turn off the heat and deglaze the pan with the soy sauce mixture, it should become thick and slightly sticky
Plating Instructions (Optional)
Take a tablespoon of your yogurt mixture and put it on the plate, using the back of the spoon pull this to take up half the plate. Place radishes in a row across this and top with radish greens.
Using a tablespoon or basting brush, paint the other half of the plate with the soy sauce reduction. Lay scallops on this and coat each with a generous serving of the soy sauce
