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No Carb Nom | Simple Miso Glazed Sea Scallops



Miso Glazed Sea Scallops with Parmesan Farro Risotto
& Oyster Mushrooms topped with Lemony Greens

Im a sucker for any kind of risotto. The cheesy gooey deliciousness is a perfect belly warmer. Farro is a great alternative for pasta, as it is gluten free and a grain.  I also love using fresh local seafood. I first had miso glazed fish at a local sushi place & became obsessed. I found miso paste at the fish market where I picked up the scallops.




You will need:

About 6 cups of Chicken Broth
3 handfuls of parm cheese (or more to taste)
1-2 Shallots depending on their size
Oyster mushrooms
Olive oil
4-5 sea scallops per person (Depending on size - I like to ask for the larger ones)
3 tablespoons of miso paste 
Rice wine Vinegar
2 cloves of Garlic
2 tablespoons of canola oil
A healthy size nugget of Ginger
A bottle of white wine (some for cooking & some for you)
1/2 stick of Butter
Salt & Pep




| Add miso, rice wine vinegar, garlic, ginger, canola oil,  and wine |



| Whisk together - add scallops 5-10 minutes before cooking |
 | Any long amount of time is unnecessary since the acidity in the vinegar will begin to cook them |



| Chop Shallots |


| Grate parmesan cheese for risotto | 




| Soak 1 cup of farro in water for 1/2 an hour |
| Drain |




| Saute shallots in butter |


| Add farro to pan & toast with shallots and butter |


|After farro is toasted splash a healthy 1/2 -1 cup of wine into the pan and send the farro swimming |
| Then splash some wine into your own glass |
| Let the wine & farro simmer for a good bit |


| Begin to add chicken stock. A few cups at a time while stirring until farro is tender |
| Remove from burner & add parmesan |



| Cut Oyster mushrooms (or you choice of mushroom) |



| Saute in Pan with a pat of butter or olive oil until tender |



Squeeze 1 whole lemon into enough olive oil to dress greens



| Toss greens (i like frisee) with olive oil/ lemon juice mixture |
| Add salt & pep to taste |



| Add scallops to miso mixture |
| Put aside for 5-10 minutes |




| Get pan nice and hot to get a good sear on your scallops | 
| Scallops cook quick! So just a few minutes on each side |



Time to Plate -  Your Finished Product !

| Nom |









Photos by Cassandra Dotzel







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