Scallops with Green Tea Cream, Cooking Light November 2010
Red-Miso-Glazed Carrots, Food & Wine November 2010
I wanted to roast a turkey today, but it was still partially frozen! So I turned to the only other quick recipe we had the ingredients for. These scallops and carrots both are paired with a traditional Japanese ingredient to make two dishes that don't seem Japanese at all.
The scallops are really supposed to be the large ones, but we didn't think it was worth $6 extra per pound for a larger size. They're sprinkled with ginger and matcha before getting seared in the pan. The sauce was supposed to be creme fraiche, but Shaws didn't have any. I looked online and people said to substitute sour cream, so that's what I did, and I didn't beat it as prescribed. It is mixed with more matcha, lemon juice, salt, and paprika.
The carrots are blanched, coated in a mixture of miso and butter, then roasted. It seemed like there should have been more liquid, because things just got very charred-- not that that's a bad thing for vegetables. But it was hard for G to wash :-/
These were both interesting, but not spectacular. If I'm going to use miso, I'd rather make miso soup or mackerel or something more traditional.
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