I’ve been really making a conscious effort to include more savoury foods and recipes on the blog and my social media lately, as I know I do tend to gravitate towards the sweet treats and desserts! Although I’m a huge lover of baking and creating sweet recipes, personally I’m more of a savoury person myself and would probably opt for a starter over having a pudding when eating out in a restaurant. Speaking of starters.. that’s exactly what we have here for today’s recipe!
If you know me, then you’ll know that I absolutely love seafood! I’m not really a big meat eater, but I do really enjoy fish and seafood. At the moment, I haven’t actually been eating any meat really.. not even chicken. This hasn’t been something that I’ve done on purpose, I’ve just been listening to my body and that hasn’t been what I’ve fancied. If I had to chose, I’d say my two favourite seafoods would definitely be prawns and scallops and are always something that I gravitate towards when selecting a dish on a menu.
This would be the perfect thing to whip up for a starter or side dish, if you want to cook something a little more fancy for a date night or dinner party. It’s packed with incredible flavour, yet is still pretty quick and straight forward to prepare and you won’t need an endless list of unusual ingredients! Cooking the scallops is actually really simple and I’ve just flavoured them with fresh garlic and then drizzled over this incredible homemade miso glaze. Miso paste is something that I’ve recently fallen back in love with and I just want to add it into everything. It provides such an incredibly vibrant flavour to soups, sauces and veggies and just really helps to addd that extra special finishing touch to a meal. My favourite type of miso paste to use is the sweet white miso and I find that this pairs beautifully with the sweetness of the garlic and scallops in this recipe.
Garlicky queen scallops, tender stem broccoli & ginger miso glaze
- 6 large queen scallops
- 2 cloves of garlic
- 150g tender stem broccoli
- Sea salt and pepper
- 1 tbsp rapeseed oil
- 1 tbsp sweet white miso paste
- 1 tsp agave
- 1 tsp tamari
- Almond milk
- Pinch of grated fresh ginger
- Pomegranate seeds to garnish
- Heat the oil in a frying pan and add in the crushed garlic. Sautee until fragrant before adding in your scallops. You want the oil to be nice and hot when you do this so you get a nice sizzle as the scallops come into contact with the pan.
- Either in the same pan or a separate one, add in the broccoli and cook until vibrant green and tender. I like to cook everything in the same pan, as this helps the veggies absorb all of the amazing flavours. You want the scallops to be completely cooked through, with a slight crisp outer coating.
- To prepare the miso dressing, simply mix together the miso paste, tamari, agave and ginger and gradually add in a splash of almond milk until you’re left with a smooth, pourable glaze.
- Serve the scallops on a bed of the broccoli and top with fresh pomegranate seeds and a drizzle of the miso glaze.