Scallops with a Tesmi miso beurre blanc

6 persons

Ingredients:

6 scallops
3 tablespoons Tesmi

250 milliliters of whipped cream
250 ml stock (fish or vegetable)
1 tablespoon miso paste
1 tablespoon fish sauce
1 tablespoon sugar
4 tablespoons Tesmi

1 leek
Chervil for garnish

Materials:

Saucepan

Frying pan

Hand blender

Oven dish

Preparation method:

Preheat the oven to 85 degrees above and below heat. Clean the leek and place the leek in an oven dish. Place the leek in the oven for 1 hour.

Put the stock in a saucepan and let it reduce. The flavor becomes even stronger by reducing it. Then add the whipped cream and let it reduce as well. You will notice that it becomes a bit thicker. Then add the miso fish sauce and sugar and let it reduce again. In the meantime, keep mixing it well with a whisk. Then add the Tesmi and keep stirring well with the whisk. Make sure that your sauce is not too hot when you add the butter. Finally, put your hand blender on it so that it becomes a nice airy whole.

Take a frying pan and put 2 tablespoons of Tesmi in it. Heat the frying pan well. When the pan is well heated, put the scallops in on the nice side. Keep greasing the scallops by pouring a little butter over them with a spoon. They will release themselves when they are ready. You can fry them crispy on 2 sides or on 1. Add another tablespoon of Tesmi if you notice that the butter is almost gone and you can no longer spoon over the scallops.

When the leek is done, cut off the bottom and divide the leek into 6 pieces. Fry the leek pieces with the scallops so that they also brown nicely.

Cover the bottom of the plate in the sauce. Not too much or your scallop will swim. Place your scallop on top and your leek and garnish with a sprig of chervil.

And voila scallops with a Tesmi miso beurre blanc.

Enjoy your meal!