Serves 2 or 3
Miso and citrus is a classic Japanese combination. But here instead of the tradition Japanese citrus, yuzu, I use ruby grapefruit. The fusion of the scallops, sauce, and grapefruit sections somehow produces a whole that is so much more than the sum of its parts. A chilled premium sake, or almost any good white table wine, with it just intensifies the effect.
1 tablespoon butter
2 tablespoons minced shallots
2 tablespoons fresh ginger, minced
fresh coarsely ground black pepper
juice of 1/2 ruby grapefruit
1 tablespoon light miso
1 tablespoon rice vinegar
1 tablespoon sake
1 tablespoon flour
1 tablespoon fresh thyme, chopped
2 tablespoons fresh oregano, chopped
1/2 pound (225 grams) very fresh scallops
2 tablespoons extra virgin olive oil
1/4 cup radicchio, roughly chopped
1/2 fresh ruby grapefruit, sectioned and all tough skin removed
1 tablespoon chives, minced
Heat the butter in a nonstick skillet, add the shallots, ginger, salt, and pepper, and sauté over low heat for about 5 minutes. Put the grapefruit juice, miso, vinegar, and sake in a blender, and blend. When the shallots begin to soften, add this mixture to the pan and simmer, until the volume is reduced by about three-quarters.
Meanwhile, toss the flour, thyme, and oregano, together in a bowl. Salt and pepper to taste, mix, and then add the scallops, coating them well. In another large skillet heat the oil over high heat, and sear the scallops on both sides, turning just once, until they are firm and lightly golden. On a warm plate, scatter the radicchio, place the scallops on it, and arrange some of the grapefruit sections however you like. Add the sauce to the skillet in which you cooked the scallops, deglazing it and scraping up the brown bits. Carefully spoon over the scallops and grapefruit, and top with the chives.
The Breakaway Japanese Kitchen
by Eric Gower
Hardcover, 112 pages
Recipe reprinted by permission.
This page created April 2004
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