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Yuzu Miso Scallops

Elevate buttery scallops and potatoes with this yuzu miso dressing. Yuzu has a very distinct taste that’s really versatile for MediterrAsian dishes and goes well with seafood. 

Servings

2

Prep Time:

10 min.

Cook for:

10 min.

Good For:

Brunch

Introduction

Yuzu Miso Scallops

Yuzu itself can be very sour and bitter, so you’ll have to taste the dressing as you go. Personally I enjoy the sourness as it contrasts so well against the buttery scallops and gives seafood that edge! 
Yuzu Miso Scallops Meraki Japan

Ingredients

YUZU DRESSING
  • Freshly squeezed yuzu juice, 1/2 or 1
  • Miso, 1 tbsp.
  • Mayonnaise, 1/2 tbsp.
  • Honey, 1 tsp.
OTHER INGREDIENTS
  • Scallops
  • Olive oil
  • Garlic
  • White wine
  • Potatoes

Mix the yuzu dressing ingredients to taste and chill. Note that yuzu is very sour so adjust accordingly!

Slice potatoes, drizzle olive oil, salt and garlic powder and bake for 15-20 min. at 230C until crunchy.
Fry scallops with olive oil, diced garlic, salt and a dash of white wine until both sides are browned.
Serve warm with the yuzu dressing drizzled on top!

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