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Fried Scallops with Caramel Miso Aubergine

Deep-fried aubergine and pan-fried scallops served with a thickened caramel miso sauce, edamame beans, sesame seeds, and fresh cress.

SeafoodAppetiserScallopsAubergineMisoStep-By-Step
Estimated Nutrition
Calories
605.1
kcal / serving
2420.4 kcal total
Carbs
70.5g
per serving
281.8 g total
Fat
26.1g
per serving
104.5 g total
Protein
22.1g
per serving
88.2 g total
Cook Time
20
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
150
g
Caster Sugar
CondimentsSauces
150
ml
White Miso
Dairy
50
g
Butter
LegumesPulses
100
g
Edamame Beans
NutsSeeds
2
tbsp
Coriander
roughly chopped
1
tbsp
White Sesame Seeds
1
tbsp
Black Sesame Seeds
1
tbsp
Coriander Cress
for garnish
1
tbsp
Red Amaranth Cress
for garnish
OilsFats
1
piece
Vegetable Oil
for deep frying
Seafood
12
piece
Scallop
cleaned, roe removed
Vegetables
2
piece
Aubergine
cut into 1-2cm cubes

Method

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