Miso-Lime-Dressed Scallops On The Shell - Profood Limited
  • Miso-Lime-Dressed Scallops On The Shell

July 26, 2016

Scallops are one of the seafood items available all year round here in Hong Kong and while you can buy them frozen from supermarkets and grocery stores, I always like working with scallops fresh from the market. They are much easier to prepare than you might think, and I love serving them in their shells, which make the perfect "plate" for presentation.

Mekhala Miso Lime Scallops

I love the zesty rich flavour of Mekhala’s Miso-Lime Dressing, which pairs especially well with seafood. The preparation was simple – I removed the scallops from their shells, cleaned them and cooked them in a pan, before replacing them in their shells along with some sautéed vegetables and a simple sauce made with the miso-lime dressing. I then popped these back into the oven (set to broiler mode) for a couple of minutes to finish them off, making a refreshing summer appetizer for a dinner gathering with friends!

Serves 4

600g of fresh sweet potato shoots or spinach; washed, stemmed and picked (remove the tough part of the stem)
4 whole sea scallops; you may want to ask your fishmonger to clean these for you, but make sure you keep the shells (you can also substitute fresh scallops for frozen, with or without shells)
2 tbsp of flour
2 cloves of garlic, peeled and minced
Salt and pepper to taste
Lemon wedges to taste (optional)

For the sauce
4 tbsp of Mekhala Organic Miso-Lime Dressing
1 egg yolk
1 tbsp of sugar
1 tbsp of mirin


To clean the scallops:

  1. Rinse the scallop in running water to remove any loose dirt or pieces of cracked shell.
  2. Insert a knife tip gently between the shell’s halves, running your knife along the flat side to open.
  3. Open the shell then gently remove the meat and trimmings from the shell.
  4. Wash the scallop in running water while carefully removing and discarding all the surrounding trimmings and coral, leaving only the white flesh behind.
  5. Dry the scallop meat completely with kitchen towel.
  6. Scrub the halved scallop shell inside and out, ensuring it is thoroughly clean.

 To cook:

  1. Heat cooking oil over a medium heat in a skillet. Add the garlic and spinach, tossing the ingredients in the pan until the greens are wilted. Add salt and pepper to taste, and then set aside in a covered bowl.
  2. Using a non-stick skillet pan, heat your cooking oil over a medium-high heat. Coat your scallops with flour before searing on both sides until just cooked through (around one minute for each side). Remove from heat and set aside.
  3. Pre-heat your oven to 250°C in broiler mode.
  4. Meanwhile, whisk the egg yolk and sugar until it is thick and fluffy before stirring in the mirin and the miso-lime dressing. Place this mixture into a small saucepan over a low heat, stirring continuously until the sauce thickens slightly.
  5. Divide the vegetables into four even portions and place in your cleaned scallop shells. Arrange the scallops on top of the bed of vegetables, spooning over the sauce on top.
  6. Place the shells onto a baking dish and broil in the oven for around 1½ minutes. Serve immediately accompanied by a wedge of lemon. Enjoy!

For more of Gary’s food adventures, head to his blog Joie De Vivre.

About The Author

A self-professed gourmand who loves both eating out and experimenting with new cooking techniques at home, Gary also writes his own blog Joie de Vivre to keep track of his many eating and travelling adventures (as well as occasional mumblings about random things!). When he's not too busy eating, drinking, cooking and sleeping, he enjoys travelling, collecting kitchen gadgets, watching football and playing golf. Follow him on Instagram for even more food inspiration!

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