Ingredients

The following ingredients have 10 Servings
  • 3 tablespoons red miso ((*see footnote 1))
  • 3 tablespoons unsalted butter (room temperature)
  • 1/2 teaspoon Japanese sake
  • 1/2 teaspoon balsamic vinegar
  • 1 and 1/2 tablespoons olive oil
  • 1/2 pound (200 grams) oyster mushroom
  • Sea salt
  • 2 tablespoons butter
  • 1 pack (4 ounces / 110 grams) SizzleFish scallops
  • 1/2 pound (200 grams) asparagus
  • 2 wedges lemon

Instruction

  • Preheat oven to 450 degrees F (230 C).
  • To make miso butter: Combine miso and butter in a small bowl. Beat with spoon until the color becomes consistent.
  • Rinse and separate oyster mushrooms at the stem. Tear mushrooms into smaller pieces by hand. Dry completely with paper towel.
  • Line a baking tray with aluminum foil (or use a large metal baking dish). (see footnote 2)
  • Toss mushrooms with olive oil and lightly season with sea salt. Bake for 10 minutes. Toss the mushrooms again and continue baking until the mushrooms are nicely charred, about 15 minutes.
  • While baking the mushrooms, rinse asparagus and snap off the tough ends. Shave and discard the tough outer layer of each stalk with a peeler, about 1/3 to 1/2 of the way from the bottom.
  • Ten minutes before the mushrooms are done, heat the 1 tablespoon butter in a large skillet over medium high heat. When the butter is about to smoke, spread asparagus in the skillet without overlapping. Cook in small batches if the skillet won’t fit all the asparagus. Cook until the bottom side is charred, 2 to 3 minutes. Lightly season with salt. Flip and turn to medium heat. Continue to cook until the asparagus is tender but not too soft. Transfer to a plate. Move the skillet off the stove to cool.
  • Heat rice wine and balsamic vinegar in a small sauce pan over medium heat until the pan is warm, about half a minute. Add miso butter and turn to low heat. Turn off heat when the butter is slightly loosened (but not melted), and remove the pan from the stove.
  • Add the remaining 1 tablespoon butter to the same large skillet and heat over medium heat. When the butter is about to smoke, add the scallops. Grill for 2 to 3 minutes, until the bottom side is charred. Flip and turn to medium low heat. Cook until the other side is charred, 2 to 3 minutes.
  • Add miso butter onto the serving plate, top with asparagus, mushrooms, and scallops.
  • Serve immediately with lemon wedges. Squeeze lemon juice and enjoy!