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Serves/Makes: 4

Ingredients:

• 10 ounces 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 (see recipe below)

How to cook:

• Prepare the Red Dengaku Miso Sauce and set aside.
• 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.
• 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, miso and the Red Dengaku Miso Sauce.

Red Dengaku Miso Sauce Ingredients:

• 3 tablespoons red miso
• 1 1/2 tablespoons sake
• 1 1/2 tablespoons mirin (sweet rice wine)
• 1/2 -1 tablespoon sugar
• 3 tablespoons water

Red Dengaku Miso Sauce Preparation:

• 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.

Comments:

*The yuzu is a citrus fruit originating in East Asia. It is believed to be a hybrid of sour mandarin and Ichang papeda. The fruit looks a bit like a very small grapefruit with an uneven skin, and can be either yellow or green depending on the degree of ripeness.

Tip:

How to open scallops.

This recipe for Japanese Baked Scallops with Miso in Orange serves/makes: 4

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Main Ingredient: Scallops
Preparation Method: Baked
Cuisine: Japanese