HomeRecipesCook Along with Chef Deniz: Great Bear Scallops Motoyaki W/Bitter Greens, Miso And Yuzu
Cook Along with Chef Deniz: Great Bear Scallops Motoyaki W/Bitter Greens, Miso And Yuzu
June 25, 2020
Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.
Tonight, Chef Deniz presented 3 recipes featuring Great Bear Scallopsduring the live class. Open the other recipes he featured tonight in your browser so you can work across his menu as you watch his archived video.
Great Bear Scallops: Motoyaki W/Bitter Greens, Miso And Yuzu
Yields: 2 portions.
Ingredients:
4 large (u-10/12) fresh Great Bear Scallops, shucked and cleaned, shells scrubbed clean
1 shallot, finely minced
100 ml dandelion, or arugula, chopped
100 ml radicchio, sliced thin
100 ml belgian endive, sliced thin
10 criminal mushrooms, chopped
100 ml mayonnaise
15 ml miso paste*
15 ml yuzu juice, or lime*
1 clove of garlic
30 ml butter
50 ml panko bread crumbs*
*Available from Well Seasoned
Instructions:
Heat your oven to 400F. Sprinkle the scallops lightly with salt and let it sit for 5 minutes. In a medium sized pan sauté shallots and garlic until translucent, add all the chopped mushrooms and greens, season with salt and pepper, cook until all the moisture has evaporated around 3-4 minutes. In the meantime, in a small bowl mix miso paste, yuzu and mayonnaise until combined. chill the cooked mushroom mix on a metal sheet pan. In a small pan, melt the butter and add pinko, cook on medium heat until crispy and golden around 5 minutes. To assemble, put a spoonful of mushroom mix in the bottom of the scallop shell. sit the scallop on top and cover with mayonnaise. Cook until slightly bubbly and hot, approximately 6-7 minutes. You can caramelize the top with a kitchen torch before serving if desired.
Prep Time: 20 Minutes, allow time to chill mushroom mix
