Steamed tasmanian scallops with miso and seaweed salad

Serves 4 people

There is nothing more fragrant, tasty or beautiful than a perfectly formed half-shell scallop. What’s more, it’s a food that comes with built-in presentation!

  • 16 Tasmanian half-shell scallops
  • 1 tsp red miso paste
  • 2 tbsp chicken stock
  • 1 tbsp double cream
  • 1 tsp rice vinegar
  • 4 tbsp seaweed salad mix
  • 1 eschallot, sliced very finely
  • 1 egg tomato, diced very finely
  • ¼ bunch parsley, chopped finely
  • juice 1 lemon

1 Mix the miso, stock, cream and vinegar and spoon onto the scallops.

2 Bake the scallops at 200°C for 3 minutes.

3 Mix the seaweed, eschalot, tomato, parsley and lemon juice ad spoon over the top of the scallops.

4 Serve immediately.

Professional Tip: To keep the scallops upright when steaming, place them on a tray of rock salt.