Food My Muse

0 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.
1 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.
2 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.
3 Season scallops with salt and pepper.
4 Preheat a pan for 2 minutes on high. Add some olive oil.
5 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.
6 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.
7 Add the sauce to the bottom of a plate, serve the scallops, top with chives and shiitake.