- Miso walnut butter
- 1 tablespoon soft butter
- 3 tablespoons kome miso (red)
- 2 tablespoons shallots, diced and sweat
- 3 tablespoons walnuts, toasted and chopped
- 8 tablespoons bread crumbs
- 8 medium-sized day boat scallops
- 2 heads of frisee
- 1/2 bunch mache
- 2 large red beets, peeled and sliced
- 1/3 cup red wine vinegar
- 1 tablespoon miso
- 1/3 cup grape seed oil
- Makes 6 servings
1. For the miso butter, combine all ingredients and roll in parchment paper in the shape of a log with the diameter of the scallops and chill.
2. For the beet vinaigrette, pour red wine vinegar over red beets and let set in refrigerator at least 8 hours. Drain and mix vinegar with miso and grape seed oil with a pinch of pepper.
3. For beet chips, pat dry and lightly, toss in flour and fry in hot oil.
4. To assemble, pan sear the scallops on one side and place a 1 inch slice of miso butter on top of each scallop.
5. Heat oven to 375°F and bake the scallops until brown for about 4-5 minutes.
6. Toss frisee and mache with vinaigrette and serve with the scallops and beet chips.
