Misoyaki Butter Scallops
Serves 3
75 mins prep
20 mins cook
95 mins total
You can enjoy these buttery and delicious scallops that would cost you a ton at a restaurant right from the comfort of your own home. Make sure to check out my TIPS for the perfect pan sear!
Arrange the shiitake on lined sheet pans without overcrowding. Place in the oven at 170°F with the door slightly propped open by a wooden spoon to dehydrate. It will be about 1 ½-2 hours.
Remove the foot of the scallops and let them sit uncovered in the fridge to air dry for as long as you can. I also like to take my hair dryer on cool to dry out the surface.
Add the sake and mirin to a saucepan and reduce by half. Add in sugar and miso. Cook together on low heat for 1-2 minutes until sugar is fully dissolved. Kill heat and add butter. Mix well.
Season scallops with salt and pepper.
Preheat a pan for 2 minutes on high. Add some olive oil.
Sear the scallops, giving them a lil shake. Let them sit unbothered for 3-5 minutes depending on size. Flip and sear another 30-60 seconds.
Preheat your oil to about 350°F or until your wooden spoon bubbles and fry the shiitake in batches until golden. Hit em with salt and pepper.
Add the sauce to the bottom of a plate, serve the scallops, top with chives and shiitake.
