How to cook Japanese Baked Scallops with Miso in Orange
- 10 ounces fresh scallops, quartered, or shrimp, peeled and deveined
- 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)
Red Dengaku Miso Sauce Ingredients:
- 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.
How to cook Red Dengaku Miso Sauce
- 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
- 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.
*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.
How to open scallops.
This recipe for Japanese Baked Scallops with Miso in Orange serves/makes: 4
The Japanese Baked Scallops with Miso in Orange recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Scallops
Preparation Method: Baked