Shiso has a wonderful herbaceous flavour - it's slightly lemony which will go fantastically with the scallops and its buttery soy sauce.
- 1 cup edamame, removed from pods
- ½ tsp sesame oil
- pinch of salt
- ½ tsp mirin
- ½ tsp lemon juice, plus extra to serve
- 10 shiso leaves (or baby cos lettuce leaves)
- miso paste
- 10 large scallops, cleaned
- cooking oil
- 2 tbsp soy sauce
- 20 g butter
- 1 tbsp sake
- lemon juice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- In mortar and pestle, crush the edamame. Once bruised, add sesame oil, pinch of salt, mirin and lemon juice.
- Arrange shiso leaves onto a platter. To ensure they don’t move around, place a small amount of miso under each leaf. Add a spoonful of the edamame mixture to each leaf.
- Heat a flat grillplate or pan over a high heat. Season scallops with salt. Oil your grill or pan. Add scallops and sear for 20 seconds before flipping over and cooking for about 10 seconds on the other side.
- Pour soy sauce over cooking scallops and then add the butter, before deglazing with sake and a small squeeze of lemon.
- Remove from pan and place a scallop on top of each shiso leaf. Spoon over butter sauce and serve.