Scallops in Yuzu (Hotate Yuzu Kama-yaki)

Scallops in Yuzu (Hotate Yuzu Kama-yaki)

Ingredients:
* 6 oz (160g) fresh scallops, quartered
* 1/2 cup (125g) red Dengaku Miso (see recipe
<http://www.bento.com/trt-basics.html#dengaku> )
* 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
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.

Helpful hint: Shrimp can be substituted for scallops.