Miso-braised mushrooms on toast with glazed scallops

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

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
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