Vinsmoselle’s Auxerrois brings a light, fresh complexity to this dish with an Asian touch. This delicate, fruity wine enhances the rich umami of the miso, brings out the sweetness of the scallops and offers a brightness which is echoed by the fresh asparagus. This elegant combination, in which each element enhances the other is a feast for all senses!
Ingredients
- 450Â g asparagus
- 60Â g butter, at room temperature
- 25Â g white or yellow miso
- 1Â tsp lemon zest
- 1Â tsp lemon juice
- 1Â tbsp vegetable oil or clarified butter
- 500 g scallops
- Salt & pepper
Instructions
- Trim the asparagus and steam for 10 minutes until al dente.
- Combine the butter, miso, lemon zest and juice until smooth. Set aside.
- Rinse the scallops and remove the roe. Pat them dry and sprinkle with ¼ tsp salt.
- Heat the oil in a large skillet over medium-high heat. Fry the scallops for 1-2 minutes on each side until golden. Arrange them on a plate with the asparagus.
- Lower the heat and melt the miso butter in the same skillet. Drizzle the butter over the scallops and finish with a dash of salt and pepper and enjoy with a crisp glass of Auxerrois!
