Scallop with gochujang and miso butter The sauce is quite easy to make but the flavors are exquisite. ! It’s spicy ,creamy slightly sweet, and has the most floral kick of Thai basil .. and it ready less than 20 min and one pan meal !! Nothing can be better than that
– 8 to 10 scallops
– Salt and pepper, to season
– 1 tbsp neutral oil
– 2 tbsp butter room temperature
– 2 small shallot finely chopped
– 1 tsp miso paste
– 2 tsp miso paste
– 1 tbsp fresh Thai basil leaves chopped
– 1/2 cup coconut milk
– 1/2 cup baby bok choy ( cut in half )
– Slice red chili ( optional )
1. Prepare the scallops: Pat the scallops dry with a paper towel and season both sides with salt and pepper.
2. Take the butter , gochujang and miso and mix it well
3. Sear the scallops: Heat oil a pan over high heat. Once hot, lightly fry the scallops for about 1 minute on each side until they are golden brown. Remove from the pan and set aside.
4. Cook the shallots: In the same pan, lower the heat to medium and add the finely chopped shallots. Cook until soft
5. Add the gochujung and miso butter Sautee for a min
6. Add chopped Thai basil and bok choy sautee about a min
7. Add coconut milk
8. Simmer and bring to gentle boil
9. Add the scallop and braised about 5 min
10. Finish hop with slice chili on top
11. Serve as main dish with rice
Enjoy your delicious, flavorful scallops!
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