Roasted scallop with foie gras miso zuke and green chilli dressing recipe

Chef Scott Hallsworth shares his signature dish


The executive chef at this Souk al Bahar restaurant is a master at creating small bites with huge fl avours. Here, he shares his secrets…

Chef Scott says: ‘This small dish became an instant hit here at Mirai. It is a perfect balance of sweet, sour, salty and umami. We serve it per piece – sometimes you can have too much of a good thing.’

The recipe

(Serves two)
• 2 scallops, removed from shell and washed of any sand
• 50g raw, fresh foie gras
• 35ml miso sauce
• 1 tsp finely chopped red onion
• 1 tsp finely chopped green chilli
• 1 tsp fresh lime juice

Miso sauce (makes 35ml)
• 45g castor sugar
• 90g white miso paste
• 45ml sake
• 45ml mirin

Green chilli dressing (makes 20ml)

• 50g green chillies, seeds and membrane removed
• 65ml grapeseed oil
• 50ml rice vinegar
• Pinch of salt
• 2 small cloves of garlic, chopped

1 For the miso sauce, combine all ingredients and blend until smooth, cook over a very low heat for 25 minutes stirring from time to time, allow to cool, refrigerate and reserve until required.
2 For the green chilli dressing, blend all ingredients except the grapeseed oil until very fine, slowly pour in the oil until well emulsified. Strain through a fine strainer and refrigerate until required.
3 24 hours before making your dish, cover the foie gras completely with the miso sauce, cover and refrigerate.
4 Once all is prepared, roast the scallops in a pre-heated, heavy-based pan with olive oil and butter.
5 Cook until well coloured on both sides, remove from pan and keep in a warm place.
6 Heat another heavy-based pan, and sear the foie gras – wiped clean of the marinade, on both sides.
7 Once the foie gras is well coloured transfer to the oven (pre-set to 160°C) on a clean tray for one minute.
8 Make a small slice horizontally into the scallop, about half way in.
9 Cut the foie gras in two and place into the sliced part of the scallop.
10 Mix the finely diced red onion, chilli and lime juice together and top each scallop and foie gras with the mixture.
11 Spoon a small amount of the green chilli dressing onto the serving plate and place the scallops on top.

The chef

Name: Scott Hallsworth
Nationality: Australian

Chef Scott was the head chef at Nobu for seven years before moving to Mirai. Firstly at the branch on the prestigious Park Lane in London, and then the one in Melbourne. He has been the executive chef at Mirai, Souk Al Bahar, since it opened in January this year.

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