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the goods 2 scallops per tart puff pastry sheets 1 tablespoon miso paste 1 tablespoon grated parmesan cheese 1 egg white 1 tablespoon mirin 1 tablespoon olive oil basil syrup* time:
you will need:
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scallop tart with miso-parmesan glaze (it's a japo-talian taste sensation!) slice: puff pastry sheets into 6 inch squares. score two scallop sized circles into the top of each pastry square bake: in a hot oven (400f /180c) until crisp and golden brown (10-15 mins). brush with olive oil 5 mins before they are cooked mix: 1 tablespoon miso paste; 1 tablespoon grated parmesan; 1 tablespoon basil syrup* (substitute finely chopped basil leaves); 1 tablespoon mirin; 1 tablespoon olive oil and 1 egg white. add 2 scallops for each pastry sheet that you plan to serve. marinate for an hour broil: scallops in a little marinade. 3-4 minutes each side. scallops should start to brown and crust slightly. heat the leftover marinade to boiling point serve by scooping off the circles from the pastry, place the scallops in these holes. top with extra marinade and drizzle with extra basil syrup and olive oil serve on a bed of radicchio *click here to get the recipe for basil syrup
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