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Miso Scallops with Black Bean Salsa

Story: Miso Scallops with Black Bean Salsa
Episode: 5
Presenter: Stuart Laws
Air Date: 1st November 2020

For the miso butter:
1 tub white miso
250g butter

For the salsa:
½ cucumber
Salted black beans
1 bosche pear
1 spring onion
Juice of 1 lime
Rice vinegar
Sesame oil

Combine the butter and white miso in a small bowl. Preheat the grill. Finely chop the pear, cucumber and spring onions. Put them in a bowl with the black beans, lime juice, sesame oil and rice wine vinegar and mix together. Place a generous amount of miso butter on top of the scallops. To keep them flat, scrunch up a strip of alfoil and lay them on top. Season with cracked pepper. Put the scallops in the grill for 2-3 minutes until they’re nicely caramelised. Once they’re cooked, top them with the salsa and serve.

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