Seared sea scallops with edamame, roasted shiitakes & sherry miso butter recipe

Ingredients

• 2 large shallots, diced
• 1 cup dry sherry
• 1⁄3 cup white miso paste
• 2 sticks whole butter, softened
• 1 cup shelled edamame (mukimame)
• 2 cups shiitake mushroom caps
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons sambal oelek (Asian chili sauce)

• 1½ cups basmati rice, rinsed until water runs clear
• 3 cups water
• 1 ounce soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons black sesame seeds

• 1 pound dry diver scallops
• Salt and freshly ground black pepper
• Flour
• Clarified butter or canola oil

To make the Miso Butter
1. Place shallots, sherry, and white miso paste in a medium saucepan over medium heat. Reduce mixture by half. Stir in butter, a small portion at a time, until melted and combined with other ingredients. Set aside until needed.
To prepare the Edamame and Shiitakes
2. Place a medium saucepan of salted water over high heat. Add edamame and cook until tender, about 4 minutes. Drain edamame and plunge them into an ice bath. Drain again and set aside. (To reheat edamame for serving: Place edamame in a skillet with a little miso butter and warm them gently over low heat.)
3. Preheat oven to 350°F. Place raw shiitakes in a medium bowl. Add sesame oil, soy sauce, and sambal oelek and toss to combine. Transfer mixture to a baking pan and roast for about 5 minutes, taking care not to dry out the shiitakes. Remove from oven and reserve until needed.
To prepare the Rice
4. Place rice, water, soy sauce, and sesame oil in a large saucepan over medium-high heat. Bring to a boil. Cover pan and turn off burner. After 5 minutes, fluff rice with a fork. Add sesame seeds and fluff rice again.
To prepare the Scallops
5. Season scallops with salt and pepper. Dredge each lightly in flour. Place clarified butter or oil in a large skillet so that it coats the bottom of the pan. Place skillet over high heat. Add scallops and sear one side for 90 seconds. Turn off burner, flip scallops, cook for 10 seconds more, then remove scallops to a plate and allow them to rest.
To Plate and Serve
6. Divide rice into 4 equal servings, placing a mound in the center of each plate. Scatter cooked edamame around rice. Evenly divide the shiitakes among the 4 plates, placing them atop the rice. Top each portion with an equal amount of scallops, caramelized side up. Place a dollop of miso butter atop each scallop.