Editor's note: This recipe is excerpted from Harumi's Japanese Cooking , by Harumi Kurihara.

　　Hotate no Sauté Miso Sauce

　　These scallops make a good starter or they can be served as part of larger Japanese-style meal. I think that the combination of Japanese flavors, such as miso, and the western flavor of Parmesan cheese makes for a delicious and exciting dish.

　　

Ingredients

Makes 4 servings

　　8 oz. very fresh scallops (without their coral)

　　salt and pepper

　　1 clove garlic, crushed

　　all-purpose flour — to dust the scallops

　　1-2 tablespoons sunflower or vegetable oil

　　2 tablespoons white wine

　　2 tablespoons miso

　　1 tablespoon mirin

　　1 teaspoon soy sauce

　　1 teaspoon superfine sugar (see note)

　　1-2 tablespoons water

　　1/2 tablespoon whole-grain mustard

　　2 tablespoons heavy cream

　　small bunch watercress

　　freshly grated Parmesan cheese to taste

　　

Step 1

1. Season the scallops with the salt, pepper, and garlic and then lightly dust with flour.

　　

Step 2

2. Heat the oil in a small frying pan. Briefly fry both sides of the scallops until seared on the outside, but still rare in the middle.

　　

Step 3

3. Take the pan off the heat and remove the scallops. Add the white wine and then the miso, mirin, soy sauce, sugar, and water to pan and stir. Return to the heat and being to a boil, stirring, then remove. Mix in the mustard and heavy cream.

　　

Step 4

4. Tear the leaves off the watercress and arrange on a large plate. Chop the stems finely and set aside as a garnish. Place the scallops on the bed of watercress leaves, pour the hot sauce over, and garnish with the finely chopped watercress stems. Sprinkle with Parmesan cheese and serve.

　　Ingredients note:

　　Superfine sugar is very finely granulated sugar that dissolves quickly. It is used in baking, beverages, and sauces, and is available in the baking sections of supermarkets. Regular sugar can be used instead.

　　Harumi's Japanese Cooking