Baked half shell scallops with white miso, pickled ginger & chive butter (Paul Foreman)

5.0 2 ratings

Prep. 15min

Total 35min

24 portions

Ingredients

garlic cloves
2
fresh chives
1 tsp
lemon zested and juiced
1
unsalted butter cut into pieces
250 g
white (shiro) miso paste
20 g
Japanese pickled ginger thinly sliced
10 g
light soy sauce
5 g
vegetable oil
5 g
warm water
10 g
fresh scallops half shell, cleaned and pat dried with paper towel
24
rock salt to serve on
500 g
wakame salad (see Tip)
50 g
baby pickled capers
10 g
fresh coriander leaves only
½ bunch
lime wedges, to serve
lemon wedges, to serve
fresh crusty bread to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 166.8 mg

Protein 3.5 g

Calories 423.5 kJ / 101.2 kcal

Fat 9 g

Fiber 0.6 g

Saturated fat 5.4 g

Carbohydrates 2.3 g

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Also featured in

Chef favourites (part 2) 8 Recipes
Australia and New Zealand

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