Main Ingredients:

6 oz (160g) fresh scallops, quartered
1/2 cup (125g) red Dengaku Miso (see recipe)
4 yuzu oranges or mandarins
4 white hime radishes, or 4-in (10-cm) piece of daikon (giant white radish), quartered
4 teaspoons moro miso or red miso

Cooking Preparation of the Recipe:

Directions:

Mix the scallops with the dengaku miso. Cut off the top of each yuzu and reserve as a lid. Hollow out the rest of the yuzu carefully and fill each with some of the scallop mixture. Set the lid aside and bake the filled yuzu in a 350 degree F (180 degree C, gas mark 4) oven for 15 minutes.

While the scallops are baking, peel the radish and boil in lightly salted water until soft. Drain, cool in iced water and reserve.

Place a yuzu and its lid on each serving dish, garnish with the radish and 1 teaspoon of miso.

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