No Carb Nom | Simple Miso Glazed Sea Scallops

Miso Glazed Sea Scallops with Parmesan Farro Risotto

& Oyster Mushrooms topped with Lemony Greens

Im a sucker for any kind of risotto. The cheesy gooey deliciousness is a perfect belly warmer. Farro is a great alternative for pasta, as it is gluten free and a grain.  I also love using fresh local seafood. I first had miso glazed fish at a local sushi place & became obsessed. I found miso paste at the fish market where I picked up the scallops.

You will need:

About 6 cups of Chicken Broth

3 handfuls of parm cheese (or more to taste)

1-2 Shallots depending on their size

Oyster mushrooms

Olive oil

4-5 sea scallops per person (Depending on size - I like to ask for the larger ones)

3 tablespoons of miso paste 

Rice wine Vinegar

2 cloves of Garlic

2 tablespoons of canola oil

A healthy size nugget of Ginger

A bottle of white wine (some for cooking & some for you)

1/2 stick of Butter

Salt & Pep

| Add miso, rice wine vinegar, garlic, ginger, canola oil,  and wine |

| Whisk together - add scallops 5-10 minutes before cooking |

 | Any long amount of time is unnecessary since the acidity in the vinegar will begin to cook them |

| Chop Shallots |

| Grate parmesan cheese for risotto | 

| Soak 1 cup of farro in water for 1/2 an hour |

| Drain |

| Saute shallots in butter |

| Add farro to pan & toast with shallots and butter |

|After farro is toasted splash a healthy 1/2 -1 cup of wine into the pan and send the farro swimming |

| Then splash some wine into your own glass |

| Let the wine & farro simmer for a good bit |

| Begin to add chicken stock. A few cups at a time while stirring until farro is tender |

| Remove from burner & add parmesan |

| Cut Oyster mushrooms (or you choice of mushroom) |

| Saute in Pan with a pat of butter or olive oil until tender |

Squeeze 1 whole lemon into enough olive oil to dress greens

| Toss greens (i like frisee) with olive oil/ lemon juice mixture |

| Add salt & pep to taste |

| Add scallops to miso mixture |

| Put aside for 5-10 minutes |

| Get pan nice and hot to get a good sear on your scallops | 

| Scallops cook quick! So just a few minutes on each side |

Time to Plate -  Your Finished Product !

| Nom |

Photos by Cassandra Dotzel

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