Miso-Lime Brown Butter Scallops

Method

1. Pat the scallops really dry with kitchen roll. Moisture is the enemy of the crust.
2. If they have a little tough side muscle attached, pull that off.
3. Leave them out of the fridge for about 10–15 minutes, then season lightly with salt immediately before cooking.
4. Do not marinate them in miso. We want the scallop itself to caramelise.
5. In a little bowl mix 1 tsp white miso, zest of about ½ lime, 1 tsp lime juice, and optional ½ tsp light soy. Keep this beside the hob.
6. Heat a heavy frying pan with about 1 tbsp neutral oil until shimmering and almost smoking.
7. Place the scallops in with plenty of space between them.
8. Do not touch them. Cook the first side for 75–90 seconds, you want a proper deep golden caramel crust.
9. Turn once.
10. After flipping, cook about 30 seconds, then add the butter.
11. As it foams, tilt the pan and spoon the butter over the scallops.
12. Cook another 30–45 seconds. So second side is roughly 60 seconds total.
13. Remove scallops to a warm plate. The centre should still be juicy and slightly translucent rather than chalk-white all the way through.
14. Turn the heat right down or off.
15. Let the butter continue until it smells nutty and turns hazelnut-brown.
16. Add your miso-lime mixture and swirl.
17. Do not fry the miso aggressively or it'll catch.
18. If it's too thick, add 1 tsp water.
19. Taste. You're looking for brown butter richness → miso umami → sharp lime → sweet scallop.
20. If using sesame oil, put in literally 2–3 drops now.
21. While the scallops rest, smack the cucumbers with the flat of a knife or rolling pin, then tear/cut into chunky pieces.
22. Toss with a pinch salt, 1 tsp lime juice, ½ tsp light soy, tiny sesame oil, chilli, spring onion, and coriander.
23. Keep it fresh and acidic, not drenched.
24. Put a small pile of smashed cucumber on one side.
25. Arrange the 6 scallops beside/partly over it.
26. Spoon the miso brown butter around and over the scallops, but don't drown them.
27. Finish with fine spring onion, tiny red chilli rings, coriander leaves, and fresh lime zest.