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.