Ingredients

• 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

Directions

• 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.