less than 30 mins
10 to 30 mins
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By Matt Tebbutt
From Saturday Kitchen[row]
For the miso-braised mushrooms
- 1 tbsp miso paste
- 2 garlic cloves, 1 minced and 1 left whole
- 1 tbsp soy sauce
- 100ml/3½fl oz sake
- 2cm/¾in fresh root ginger, peeled and finely sliced into batons
- 30g/1oz unsalted butter
- 2 large Portobello mushrooms, stalks removed
- 2 large slices of sourdough bread
- 2 tbsp olive oil
For the garnish
- 3 tbsp olive oil
- 3 spring onions, sliced
- 100g/3½oz baby leaf spinach
- 1 tbsp sesame seeds, plus extra to garnish
- 6 king scallops, shucked and cleaned
- 45g/1¾oz unsalted butter
- 1 lemon, juice only
- 1 tbsp finely chopped fresh chives
- salt and freshly ground black pepper
To make the mushrooms, preheat the oven to 180C/160C Fan/Gas 4.
Place the miso paste, minced garlic, soy, sake, ginger and butter in a saucepan and bring to the boil. Place the mushrooms in a roasting tin and pour the miso mixture over the mushrooms. Cover with kitchen foil and bake for 30 minutes.
Remove the mushrooms from the oven. Transfer the rest of the liquid to a small saucepan and reduce to an almost sticky glaze. Keep warm. Reserve some of the ginger strips too.
Toast the slices of sourdough, then rub with the remaining garlic clove and drizzle with the olive oil.
To make the garnish, heat 2 tablespoons of olive oil in a frying pan and sauté the spring onions and spinach until soft and wilted. Sprinkle in the sesame seeds. Heat the remaining oil in a separate frying pan, season the scallops well and cook for 2–3 minutes on one side. Turn the scallops over, add the butter and a squeeze of lemon and remove the pan from the heat – the residual heat will finish cooking the scallops. Brush the scallops with the reserved glaze.
Slice the mushrooms and toss with the spinach mixture. Spoon onto the sourdough and top with the glazed scallops. Garnish with the sesame seeds, chives and ginger strips and serve immediately.