Ingredients

• 12 pieces Large sea scallops, roe removed
• 3 tablespoons White miso paste (shiro miso)
• 2 tablespoons Cooking sake
• 2 tablespoons Mirin
• 1 tablespoon Yuzu juice
• 1 teaspoon Light soy sauce
• 1 teaspoon Sugar (or honey)
• 1 tablespoon Vegetable oil (canola or grapeseed)
• 1 teaspoon Toasted sesame seeds
• 150 grams Daikon radish
• 5 grams Dried wakame seaweed
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar (for salad)
• 1 teaspoon Soy sauce (for salad)
• 1 teaspoon Toasted sesame oil
• 1 teaspoon Fresh ginger, grated

Instructions

1. 1

   **Prepare the wakame:** Rehydrate the dried wakame in a bowl of cold water for 5-10 minutes until tender. Drain well and squeeze out excess water. Cut into 2-3 cm pieces.

2. 2

   **Prepare the daikon salad:** Peel the daikon radish and cut it into fine julienne (matchsticks). In a large bowl, combine the drained wakame and daikon.

3. 3

   **Prepare the salad dressing:** In a small bowl, whisk together the rice vinegar, sugar (for salad), soy sauce (for salad), sesame oil, and grated fresh ginger. Pour this dressing over the daikon and wakame, mix well, and let marinate while you prepare the scallops.

4. 4

   **Prepare the miso glaze:** In a small saucepan over medium-low heat, combine the white miso paste, sake, mirin, yuzu juice, light soy sauce, and sugar (or honey). Heat, stirring constantly, until the sugar is dissolved and the sauce slightly thickens (about 2-3 minutes). Remove from heat and set aside.

5. 5

   **Prepare the scallops:** Rinse the sea scallops under cold water and pat them very thoroughly dry with paper towels. This is crucial for achieving a good sear.

6. 6

   **Sear the scallops:** Heat the vegetable oil in a non-stick pan over medium-high heat until shimmering. Place the scallops in the pan without overcrowding, leaving space between them. Sear for 1.5 to 2 minutes per side until beautifully golden brown and caramelized.

7. 7

   **Glaze the scallops:** Reduce the heat to low. Pour the miso glaze into the pan with the scallops. Generously coat the scallops with the sauce for about 30 seconds to 1 minute, gently turning them, until they are well coated and the sauce slightly thickens around them.

8. 8

   **Serve:** Arrange the daikon and wakame salad on serving plates. Place the glazed scallops on top. Garnish with toasted sesame seeds and serve immediately.