- 150ml/5fl oz white miso
- 150g/5½oz caster sugar
- vegetable oil, for deep frying
- 2 aubergines, cut into 1-2cm/½-¾in cubes
- 2 tbsp roughly chopped fresh coriander
- 50g/1¾oz butter
- 12 scallops, cleaned, roe removed
- 100g/3½oz edamame beans
- 1 tbsp white sesame seeds
- 1 tbsp black sesame seeds
- 1 tbsp coriander cress
- 1 tbsp red amaranth cress
- Mix the miso and sugar with 50ml/2fl oz of water in a saucepan, and bring to the boil. Simmer gently for 8-10 minutes, until it has thickened and darkened in colour. Decant the mixture into an airtight container such as a squeezy bottle fitted with a small nozzle lid.
- Heat the oil in a deep-fat fryer to 180C. Alternatively, heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)
- Deep-fry the diced aubergine, in batches if necessary, for 2-3 minutes, or until golden-brown and crisp. Remove from the oil using a slotted spoon, then set aside to drain on kitchen paper. Sprinkle over the chopped coriander and mix together. Repeat the process with the remaining aubergine.
- Heat the butter in a large frying pan over a medium to high heat. When the butter is foaming, add the scallops and fry on each side for 2-3 minutes, or until golden-brown and just cooked through. Add the edamame beans and continue to fry until warmed through. Mix the sesame seeds together.
- To serve, spoon the fried aubergine onto the serving plates, scatter over the edamame beans, then sprinkle the sesame seeds on top. Finish with the pan fried scallops and a drizzle of the miso sauce, then garnish with the mixed cress.