Scallops with Miso Butter and Asparagus

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!

Scallops with Miso Butter and Asparagus
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Serves: 2 Prep Time: 40 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

Ingredients

450 g asparagus

60 g butter, at room temperature

25 g white or yellow miso

1 tsp lemon zest

1 tsp lemon juice

1 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!

Scallops with Miso Butter and Asparagus