Scallop Salad With Miso Dressing


Scallop salad with miso dressingIngredients
1 bunch asparagus, ends trimmed
150g snow peas, topped
1 bunch (250g) watercress, washed, dried, leaves picked
2 tablespoons sesame seeds
1 tablespoon olive oil
24 scallops, without roe

miso dressing
75g (1/4 cup) white rice (Shiro) miso paste
2 tablespoons boiling water
1 teaspoon caster sugar
2 tablespoons white vinegar
1 teaspoon sesame oil

Step 1
Half-fill a sink with cold water. Bring a large saucepan of water to the boil over high heat. Add the asparagus and cook, uncovered, for 15 seconds (see microwave tip 1).
Step 2
Add the snow peas and cook for 30 seconds or until bright green and tender crisp (see microwave tip 2). Use a metal sieve or large slotted spoon to transfer the beans and snow peas to a colander which is sitting over a bowl. Sit the colander in the sink of cold water for 1-2 minutes or until the vegetables are cool. Drain well and pat dry with paper towel.
Step 3
Diagonally slice the asparagus into 3 equal lengths and diagonally slice the snow peas in half. Combine the watercress, asparagus and snow peas in a large bowl. Toss to combine.
Step 4
To make the miso dressing, whisk the miso, water and sugar in a small bowl until miso dissolves. Whisk in the vinegar and sesame oil.
Step 5
Heat a large non-stick frying pan over medium heat. Add the sesame seeds and cook, stirring, for 2-3 minutes or until light golden. Transfer to a plate and set aside. Add the oil to the pan and increase heat to medium-high. Add the scallops and cook for 1-2 minutes each side or until just cooked through and light golden. Add the sesame seeds and toss to combine.
Step 6
Divide the watercress mixture among serving plates. Top with the scallops and drizzle with the miso dressing. Serve immediately.