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Japanese Baked Scallops with Miso in Orange Recipe
Serves/Makes: 4
Ingredients:
- 10 ounces fresh scallops, quartered, or shrimp, peeled and divined
- 4 yuzu* oranges or small mandarin oranges
- Baby daikon radish, blanched in lightly salted water, to serve
- 4 teaspoons red miso, to serve
- Red Dengaku Miso Sauce (see recipe below)
How to cook:
- Prepare the Red Dengaku Miso Sauce and set aside.
- In a mixing bowl, combine the scallop pieces with the Red Dengaku Miso Sauce. Cut off the top of each yuzu or orange and reserve as a lid. Hollow out the rest of the yuzu or orange carefully. Portion and fill each orange cup with the scallop mixture.
- Preheat the oven to 350°F (175°C). Set the lid aside and bake the filled orange cups for 15 minutes.
- Serve warm, covered with the reserved lids, and accompanied with the cooked daikon, miso and the Red Dengaku Miso Sauce.
Red Dengaku Miso Sauce Ingredients:
- 3 tablespoons red miso
- 1 1/2 tablespoons sake
- 1 1/2 tablespoons mirin (sweet rice wine)
- 1/2 -1 tablespoon sugar
- 3 tablespoons water
Red Dengaku Miso Sauce Preparation:
- To make the Red Dengaku Miso Sauce, combine all the ingredients in a small saucepan and gently heat on low for 5 to 10 minutes, stirring constantly until the sugar has dissolved.
- Turn off the heat and set the saucepan aside.
Comments:
*The yuzu is a citrus fruit originating in East Asia. It is believed to be a hybrid of sour mandarin and Ichang papeda. The fruit looks a bit like a very small grapefruit with an uneven skin, and can be either yellow or green depending on the degree of ripeness.
Tip:
How to open scallops.
This recipe for Japanese Baked Scallops with Miso in Orange serves/makes: 4
Main Ingredient: Scallops
Preparation Method: Baked
Cuisine: Japanese