A splendid little summer starter…the miso glaze enriches the scallops, while the ginger and yuzu dressing cuts through that richness. The avocado fills the dish out a bit and adds colour, but is optional. This would probably work pretty well with daikon radish shavings, or on its own. BTW, this doesn’t imply a Japanese main course: had this as a starter to pasta in crab sauce, followed by grilled steak with salsa verde.
Mash up an avocado’s flesh, add a little lime juice, salt and pepper. Set aside.
Make a marinade of 1cm ginger, 2 tbsp soy sauce, 1 tsp sesame oil, sugar to taste. Add yuzu rind if you have it, but I couldn’t find any, so used a yuzu liquid concentrate that, while not comparable to the real thing, doesn’t have any obvious chemical taste and apparently lasts okay in the fridge for a few weeks. I shouldn’t add too much, a hint of yuzu is enchanting while too much (bottled especially) reminds me of that habit nasty Italian restaurants had, in the 90s in London especially, of drizzling truffle oil on everything.
Put a drop of oil or butter in a pan (or on foil), smear a little red miso paste onto the scallops, and place on the hot pan (or under the grill). Sear/grill, turn over, same on the other side, leaving the middle translucent. Remove scallops onto hot plate, put marinade into the pan (if used) and heat briefly.
Place scallops on avocado puree, drizzle on the marinade. Garnish with coriander leaves or sesame seeds or kinome sprigs.