Cook Along with Chef Deniz: Great Bear Scallops Motoyaki W/Bitter Greens, Miso And Yuzu

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:

1. 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

Cook time: 15 Minutes