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Chef Rens's seared scallops with caramelized onion and miso

Ingredients
  

For the scallops:

  • 2 or 3 scallops per person
  • butter

For the caramelized onion:

  • 1 onion ring slice 1 cm thick per person
  • poke sauce
  • 1 tsp miso
  • 1 small knob butter
  • neutral oil

For garnish (optional):

  • lamb’s lettuce or cress
  • herb crunch
  • herb oil

Instructions
 

For the scallops:

  • Pat the scallops dry and season with salt and pepper. They don’t need anything more.
  • Heat a thin layer of neutral oil in a pan until it's very hot.
  • Sear the scallops quickly over high heat, about one minute per side, depending on their thickness. You want a beautifully browned crust.
  • Add a knob of butter to the pan.
  • Using a spoon, baste the scallops with the browning butter.
  • Remove from the pan and let them drain on a paper towel.

For the caramelized onion:

  • Heat the oil in a pan.
  • Sear the onion slice until nicely browned. Flip it over and then add the butter and miso, allowing them to cook together.
  • Drizzle a few drops of poke sauce over the onion. The butter-miso mixture will thicken into a rich glaze.
  • Set aside for later.

Plating:

  • Carefully place the caramelized onion slice in the center of the plate.
  • Arrange 2 or 3 seared scallops on top of the onion.
  • Spoon some of the butter-miso dressing over the scallops, allowing it to flow naturally onto the plate.
  • Sprinkle some herb crunch over the scallops.
  • Garnish with lamb’s lettuce or cress, and optionally finish with a drizzle of herb oil.
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