Scallops Rice Bowl with Miso Sauce

Name: Scallops Rice Bowl with Miso Sauce
Yield: 1 serving
Cuisine: British
Ingredients: 100 g Scallops; Potato Starch OR Corn Starch; 1 teaspoon Oil *I used Sesame Oil; 1 serving warm Cooked Rice; 1/2 sheet Toasted Nori *torn into small pieces; 1/2 Spring Onion *finely chopped; Toasted Sesame Seeds; 1/2 tablespoon Miso *I used Red Miso; 1 tablespoon Mirin; 1/2 teaspoon Sugar *alter the amount; 1/2 teaspoon Toban Djan (Chilli Bean Sauce)

Hiroko Liston @hirokoliston

Melbourne, Australia

I bought a bag of Frozen Scallops, that was on special at a supermarket. Seafood are generally expensive where I live, but sometimes I find good quality seafood at a good price. I always cook Scallops in the same Garlic Butter & Soy Sauce flavour. Today I cooked with Miso and Toban Djan (Chilli Bean Sauce). Delicious!!!

Hiroko Liston @hirokoliston

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Ingredients

1 serving

100 gScallops
Potato Starch OR Corn Starch
1 teaspoonOil *I used Sesame Oil
1serving warm Cooked Rice
1/2 sheetToasted Nori *torn into small pieces
1/2Spring Onion *finely chopped
Toasted Sesame Seeds
Miso Sauce
1/2 tablespoonMiso *I used Red Miso
1 tablespoonMirin
1/2 teaspoonSugar *alter the amount
1/2 teaspoonToban Djan (Chilli Bean Sauce)

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Steps

1

Combine all the Sauce ingredients in a small bowl. Alter the amount of Sugar depending on the saltiness of the Miso you use.
2

Pat dry Scallops with paper towel if wet. Thinly coat them with Potato Starch (OR Corn Starch).
3

Heat Oil in a small frying pan over medium heat, cook Scallops until nicely browned on both sides. Remove from the heat, add the Sauce and combine. The sauce will be cooked by the remaining heat.
4

Half fill a bowl with warm Cooked Rice, scatter Toasted Nori pieces, cover with Scallops and the sauce. Sprinkle with Spring Onion and Toasted Sesame Seeds, and enjoy.