½ cup St. Supery Sauvignon Blanc
1 tablespoon fresh lemon juice
1 teaspoon honey
2 tablespoons white miso paste
4 tablespoons unsalted butter; softened
¼ teaspoon white pepper
2 to 3 drops liquid smoke (if not using a smoking gun) *
12 large wild-caught Atlantic Sea scallops, white muscle removed
2 tablespoons grapeseed oil
1 crisp cucumber, thinly sliced
¼ cup pickled red onions
fresh herbs for garnish
In a small saucepan, simmer the St. Supery Sauvignon Blanc, lemon juice and honey until the mixture reduces down to 2 tablespoons of a syrupy consistency. Remove from heat. In a bowl, combine the wine syrup, white miso, butter and liquid smoke (if using); blend well. If using a smoking gun, smoke miso butter as described in note below. Pat scallops dry. Heat oil in skillet, over medium-high heat, until it shimmers and just begins to show whisps of smoke. Add scallops to pan. Cook for 2 minutes or until well seared and easily let go of the pan. Turn scallops. Add miso butter to pan and baste scallops for 2 minutes or until just cooked through. Arrange cucumber slices on serving plates. Top each with 1 scallop. Serve with pickled onions. Garnish with herbs. Delicious with a chilled glass of St. Supery Sauvignon Blanc. Makes 4 appetizer servings.
I was delighted to discuss seafood sustainability with my local fishmonger. He very much appreciated the conversation and proceeded to educate me about several offerings in his case. The scallops looked fresh and smelled fresh. They were considered "dry" and not packed in any preservatives. I was happy to learn that they are being responsibly harvested supporting a healthy ocean while being made available to nourish our bodies.