Miso and Maple-Crusted Scallops with Edamame Coulis

 

 

For the last few months I’ve checking out a place called The Dirty Apron.  This is one of those neat culinary stores here in Vancouver.  The store is comprised of three components: the kitchen supply store, the butcher shop and the classroom.  Yes, the classroom.

The Dirty Apron offers classes at night to anyone.  You could be a professional trying to learn a new style/cuisine or you could be an avid home cook who wants to serve something new.

While checking out their website, I saw a recipe for a Maple-Glazed Scallop with Pea Coulis.  At this point, I’m still thinking about that Miso Caramel-Glazed Cod with Smoked Tuna Broth and Soba Noodles.  So I decided to tweak their recipe a bit and went the asian route.  Thus, Miso and Maple-Glazed Scallops with Edamame Coulis was what I ended up with.

Miso and Maple-Glazed Scallops with Edamame Coulis

Scallops(fresh if possible)

2 tbsp Sake

½ cup Miso

¼ cup Maple Syrup

½ tbsp Unsalted Butter

1 Shallot(finely diced)

1 Garlic Clove(minced)

¾ cup Edamame Beans

70ml Vegetable Stock(or chicken stock)

20ml Heavy Cream

2 tbsp Olive oil

Salt and Pepper to taste

In a saucepan, add your miso, maple and sake and mix well on medium heat.  Stir well and let it incorporate together for 2-3 minutes.  Do not reduce.  Take it off the heat and let it cool down to room temperature.

Add your scallops to the marinade and make sure that your scallops are fully slathered with the marinade.  Place in the fridge and let it marinate for at least 30 minutes.

While your scallops are marinating, you can prepare your Edamame Coulis.

Drizzle your saucepan with olive oil and saute your shallots and garlic together.  Saute for a couple of minutes.  Add your stock and bring it to a boil.  Once it's boiling, add your cream and edamame and bring it back to a boil.

Puree your mixture with a hand blender.  If you don't have one, place your mixture into a regular blender.  Puree it.  You can serve your edamame in chunky form or if you want a smooth texture, put it through a fine mesh sieve.  Season to taste.

Take out your scallops and wipe off the excess marinade.  Sear on both sides.  Add your butter once both sides have caramelized.  Don't overcook your scallops or it'll feel like your chewing rubber.

Serve and enjoy!