Sea Scallops With Salsify, Shiitake Mushrooms, and White Miso. Fresh sea scallops are in season so it’s time to get creative with this delectable dish.
This fall, try your hand at something new and exciting for your next dinner party. This fragrant, exotic sea scallop recipe is dressed up with shiitake mushrooms and salsify — this underrated root, rather like a parsnip, is mild, yet flavorful — and seasoned with an assortment of
flavorful Asian ingredients including white miso, sake, and yuzu. These components bring a powerful umami punch. A sprinkling of homemade croutons and sesame seeds adds some extra crunch.
Makes 4 servings
2 tablespoons white miso
2 tablespoons sake or dry white wine
2 teaspoons yuzu juice
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
3 salsify roots, peeled and cut on the bias into 1/4-inch slices
6 ounces large shiitake mushrooms, stemmed and cut into 1/4-inch-thick slices
12 jumbo sea scallops (about 1 pound)
Coarse sea salt or kosher salt and freshly ground white pepper
½ pound Swiss chard, stems removed, coarsely chopped
½ cup small stale bread cubes, for croutons
2 teaspoons white sesame seeds
2 teaspoons black sesame seeds
1 tablespoon chopped fresh cilantro
1. Center a rack in the oven and preheat the oven to 275°F.
2. In a small bowl, whisk together ½ cup water and the miso, sake, and yuzu juice.
3. In a medium cast-iron pan, a flameproof gratin dish, or a Dutch oven, warm 1 tablespoon of the olive oil and 1 tablespoon of the butter over medium-low heat. Add the salsify and sauté, stirring occasionally, until deep golden brown, 12 to 15 minutes. Add the shiitake mushrooms and cook, stirring, until softened, 3 to 5 minutes. Transfer the vegetables to a plate, raise the heat to high, and heat the remaining 1 tablespoon olive oil.
4. Season the scallops with salt and pepper and sear, on one side only, until golden brown, about 1½ minutes. (Do not cook too long.) Transfer them to a plate, and pour the miso-sake mixture into the pan, scraping up any browned bits sticking to the bottom. Add the chard and cook until wilted, 1 to 2 minutes. Return the scallops, golden side up, to the pan, along with the salsify and the mushrooms. Cover the pan with a lid or aluminum foil, and transferit to the oven.
5. Braise until the scallops offer no resistance when pierced with a fork, 12 to 15 minutes.
6. Meanwhile, melt the remaining 1 tablespoon butter in a small skillet over medium-high heat. Add the bread cubes, sesame seeds, and cilantro, and toss to coat with the butter. Cook until the croutons just barely begin to color, about 2 minutes.
7. Remove the scallops from the oven, and preheat the broiler. Scatter the crouton mixture over the scallops, and broil for 1 minute until the croutons are golden. Serve immediately.