Scallop salad with miso dressing

Scallop salad with miso dressing

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  • 0:10 Prep
  • 0:05 Cook
  • 4 Servings
  • Advanced

Featured in
Starters recipes, 15 minute meals


  • 1 bunch asparagus, ends trimmed
  • 150g snow peas, topped
  • 1 bunch (250g) watercress, washed, dried, leaves picked
  • 2 tablespoons sesame seeds
  • 1 tablespoon olive oil
  • 24 scallops, without roe

miso dressing

  • 75g (1/4 cup) white rice (Shiro) miso paste
  • 2 tablespoons boiling water
  • 1 teaspoon caster sugar
  • 2 tablespoons white vinegar
  • 1 teaspoon sesame oil


  • Step 1
    Half-fill a sink with cold water. Bring a large saucepan of water to the boil over high heat. Add the asparagus and cook, uncovered, for 15 seconds (see microwave tip 1).
  • Step 2
    Add the snow peas and cook for 30 seconds or until bright green and tender crisp (see microwave tip 2). Use a metal sieve or large slotted spoon to transfer the beans and snow peas to a colander which is sitting over a bowl. Sit the colander in the sink of cold water for 1-2 minutes or until the vegetables are cool. Drain well and pat dry with paper towel.
  • Step 3
    Diagonally slice the asparagus into 3 equal lengths and diagonally slice the snow peas in half. Combine the watercress, asparagus and snow peas in a large bowl. Toss to combine.
  • Step 4
    To make the miso dressing, whisk the miso, water and sugar in a small bowl until miso dissolves. Whisk in the vinegar and sesame oil.
  • Step 5
    Heat a large non-stick frying pan over medium heat. Add the sesame seeds and cook, stirring, for 2-3 minutes or until light golden. Transfer to a plate and set aside. Add the oil to the pan and increase heat to medium-high. Add the scallops and cook for 1-2 minutes each side or until just cooked through and light golden. Add the sesame seeds and toss to combine.
  • Step 6
    Divide the watercress mixture among serving plates. Top with the scallops and drizzle with the miso dressing. Serve immediately.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sugar


  • 984 kj


  • 12g

    Fat Total

  • 2g

    Saturated Fat

  • 6g


  • 22g


  • 40mg


  • 935.9mg


  • 8g

    Carbs (sugar)

  • 9g

    Carbs (total)

All nutrition values are per serve


serves: 4 as an entree variation: You can also use scallops with the roe attached for this recipe. You will need 3-5 per person depending on the size. microwave tip 1: Place the washed asparagus in a freezer bag, adjusting until 1 deep when bag is laid flat. Twist opening to close. Cook on High/800watts/100% for 1-1 1/2 minutes microwave tip 2: Place the washed snow peas in a freezer bag and twist opening to close. Cook on High/ 800watts/100% for 1-1 1/2 minutes. to drink: Pol Gessner Champagne, $30.

  • Author: Alison Roberts
  • Image credit: John Paul Urizar
  • Publication: Australian Good Taste



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