Miso Honey Butter Scallops, Clementine & Honey Vinegar Salad
Recipe by Susie @Gourmetglow : Find her on social – Instagram
How to make delectable Miso Honey Butter Scallops with Clementine & Honey Vinegar Salad:
250g Unsalted Butter, softened
1 ½ tbsp White Miso
1 tbsp Runny Honey
1 Bulb Fennel, finely sliced
1 Orange, segments
2 tbsp Smoked Olive Oil
1 tbsp Kurozu Vermont
- Mix the butter with the miso and honey and form into a log. Roll tightly in cling film and pop into the fridge to firm up (this makes more than you need but it’s delicious on toast!)
- Mix the fennel and orange together along with any residual juice from the orange. Whisk the Kurozu Vermont into the oil with a pinch of salt and dress the salad.
- Heat a pan over a medium high heat and cut off a couple of discs of butter. Fry the scallops for 30 seconds each side, basting with the butter. Remove, rest for 5 minutes and serve on the salad with any extra butter spooned over.