Recipe of the Month: Seared Miso

Seared Miso, Sake & Mirin Marinaded Diver Caught Scallops with Bacon & Quail Egg Ramen

Serves: 4

Difficulty level: hard

This is the kind of dish you would preferably enjoy in a restaurant due to the level of work involved and relative difficulty to source some of the ingredients. So why you ask do we wish to share it!?

Although it is a time consuming and tricky dish to put together it is equally as rewarding as it is difficult! The miso, sake & miring marinade works wonders with fresh fish and in particular really brings out the sweetness in good, fresh scallops. It is important to choose the freshest and best quality Scallops around, with Rye bay scallops in season at the moment they would be an excellent choice but do require a little more cooking due to their size.

The ramen is a salty and fatty delight, instantly satisfying with the first sip, don’t be afraid of the saltiness and fat in this dish, it is what a good ramen is all about. Enriched with umami flavours in the ramen and the scallop marinade.

Visit your fishmonger, gather the rest of the ingredients together, invite some friends over and get stuck in. I guarantee your hard work will be rewarded once you see the reaction on your guests faces after the first mouthful.

WINE PAIRING:

Dandelion vineyards, Enchanted garden of the Eden Valley Riesling 2016.

This wine is the perfect foil for all those savoury, fatty and umami flavours involved in this dish. Classic aromas of citrus zest, lemon foliage and hints of dragon fruit flowers are etched by a clear steely minerality. Bone-dry, its structure and length is underpinned by bracing acidity.

Nic Oarton, Head Chef, Cru, Eastbourne