Massaging fresh Pacific Scallops with white miso and sake is a great way to add an extra savoury-sticky layer of flavour to their already dazzling natural sweetness and a quick sauté in butter takes it over the top. The accompanying salad utilizes flavours I learned back in my Wasabiya days that play well with scallops plus add a much-needed, butter-cutting citrus bite.
Everyone thinks that the scallop/kiwi pairing is weird, but not only is it legit delicious but (according to my former chef and mentor Hiro) it’s a classic way to prepare mollusks in Japan. Try a bit of the vinaigrette with a sliver of raw scallop and you’ll see. Read More