Adapted from Omnivore's Cookbook
Ingredients:
Miso butter
¼ c white miso
2½ + 1 T unsalted butter, divided
½ t sake
½ t balsamic vinegar
1 lb scallops
Salt
Lemon wedges
Method:
Whisk miso and 2½ T butter thoroughly in a small bowl.
Heat sake and balsamic vinegar in a small saucepan over medium heat
until just warm. Add miso butter and turn off heat. Whisk until smooth.
Preheat a dry large skillet over medium heat. Add
the remaining 1 T butter. Once the butter is melted and beginning to brown, add the scallops. Cook 1 minute, then flip and reduce heat to low. Cook until no longer translucent.
Add miso butter onto the serving plate, top with scallops. Serve immediately with lemon wedges.
