PNW Singing Scallops Steamed with Miso, Ginger and Ponzu

 

2 to 3 lbs. live pink scallops (or clams)

¼ C. peanut oil

1 tsp. sesame oil

¼ C. thinly sliced shallot

2 T. peeled ginger, finely chopped

2 T. finely chopped garlic

¼ C. Shaoxing Chinese rice wine or sake

1½ T. red miso

2 T. butter

¼ C. muscovado sugar

½ C. ponzu

Fresh lime juice to taste

1 bunch of cilantro

 

Scrub the scallops well, and soak in cold water to purge sand. Heat the oils in a large pan. Add shallot, ginger and garlic, and cook on medium heat until softened, about 5 minutes. Add rice wine or sake, and bring to a boil for about 2 minutes. Mash miso and butter together and add to the pan, along with sugar and ponzu. Simmer for a few minutes, stirring to dissolve miso. Add scallops. Cover and steam until open, about 1 to 2 minutes. (If the scallops don’t open in that time, they are likely dead and shouldn’t be eaten. Unlike clams, which can take up to 10 minutes to open, singers start to open as soon as they hit the heat.). Add lime juice and chopped cilantro to taste, or dress whole cilantro stems with a little oil and salt, and char them on a plancha or hot griddle. Serve with cilantro stems on top and grilled bread on the side.