Pan Sautéed Day Boat Sea Scallop Recipe
Miso Braised Napa Cabbage, Pickled Hijiki and Ginger Beurre Blanc. Chef’s Notes: All around the world eating cabbage at the start of a new year is meant to bring good luck and prosperity.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Hijiki
Soak the hijiki seaweed in water for about 20 minutes until rehydrated. Drain and set aside.
- 2
Braised Napa Cabbage
In a large pot, heat 1 tablespoon of butter over medium heat. Add the chopped napa cabbage and miso paste. Stir to combine and cook for 5 minutes. Add the vegetable stock and simmer for 15 minutes until the cabbage is tender. Season with salt and pepper to taste.
- 3
Prepare the Ginger Beurre Blanc
In a saucepan, combine the white wine and minced ginger. Bring to a boil and reduce to a simmer until reduced by half. Gradually whisk in the remaining butter until the sauce is smooth. Season with salt and pepper to taste.
- 4
- 5
Assembly
On a plate, place a generous serving of miso-braised napa cabbage, top with sautéed scallops, and drizzle with ginger beurre blanc. Garnish with rehydrated hijiki.
