Japanese Seafood Recipes - Bake Scallops with Miso in an Orange Recipe

Ingredients

• 10 oz (300 g) 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

• 3 tablespoons red miso

• 1 1/2 tablespoons sake

• 1 1/2 tablespoons mirin

• 1/2 -1 tablespoon sugar

• 3 tablespoons water

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Method:

1. 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.

2. 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.

3. 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 and the miso.