Miso Scallops with Sauteed Spinach & Crosne
I spotted a bag of frozen Japanese scallops at Trader Joe's that I might find useful. At about $10 for the bag I thought it would do myself just fine to make some home meals with the frozen scallops.
I marinated them with white wine, white miso, soy sauce, and mirin. Broiled them. Tapped my fingers waiting for them to brown on the edges. Waited more - maybe I should have moved the oven rack to the highest level. The scallops were a little bit overcooked but they sure look pretty in brown.
To complement I cooked up those curly looking crazy tubers called crosnes, which is actually a village in France where it was introduced to the country in 1882. Also known as Chinese artichoke, Japanese artichoke, knotroot, and chorogi, these little tubers are said to taste similar to Jeruselem artichoke.I got them from the Weiser Farm stand. I can't explain why I was immediately attracted to them considering they look like larvas. But I was. They tasted mild to me and the texture was crunchy and the shape so much fun! Until I'm reminded they look like larvas.
After trying to somewhat unsuccessfully rub off the brown color off the crosne, I cooked them in a pan with a little bit of water. When the water almost evaporated I put in olive oil and garlic. Then the spinach along with a drizzle of soy sauce and sesame oil. Then plated and topped with the miso scallops for a nice weeknight dinner.