One dozen scallops in half shell
1 small bunch watercress use young cress shoots
1 fennel bulb, thinly sliced and julienned
1 small beetroot, thinly sliced and julienned
Asian miso & lemon dressing
2 tsps. shiro miso loosened with 1/2 cup warm water
4 Tbsps mirin
4 Tbsps honey
2 Tbsps sesame oil
2 Tbsps soy sauce
4 Tbsps extra virgin olive oil
1 Tbsp chopped coriander
4 kaffir lime leaves finely julienned
Juice of a lemon
1 tsp grated fresh ginger
Salt and pepper to taste
Lay scallops in their half shell on a shallow baking tray. Whisk all dressing ingredients together and spoon about a teaspoon over each scallop. Grill/ broil in the oven for 3-4 minutes until scallops are just cooked.
Arrange watercress shoots, fennel and beetroot onto plates and drizzle dressing over salad.
The sweetness of the scallops balanced by the saltiness of miso and tart lemon pairs well with the citrus flavours of the wine.