-
1
Depending upon my mood or what I'm trying to effect, sometimes I use flavors boldly and sometimes subtly.
-
2
Here fresh seafood, mixed with White Miso Sauce and scallions, is baked in a shell of scooped-out orange.
-
3
In my restaurant, I serve the oysters and squid in separate oranges.
-
4
Preheat the oven to 400 degrees F.
-
5
Cut off the top 1/3 of each orange.
-
6
Use a curved grapefruit knife to scoop out the insides of the oranges.
-
7
Reserve the pulp for a fruit salad or other use.
-
8
Reserve the orange shell to use as a cooking vessel.
-
9
Bring a medium skillet of salted water to a simmer.
-
10
Add the scallions and cook for 30 seconds.
-
11
With tongs, rinse the scallions under cold running water; pat dry on paper towels.
-
12
Holding the root ends, run the back of a large knife down the length of the scallions, pressing down to squeeze out as much liquid as possible.
-
13
Slice into 1-inch pieces.
-
14
In the same skillet, slip the oysters, squid, and shrimp into the water and poach over low heat until the edges of the oysters curl, 10 to 15 seconds.
-
15
Immediately transfer to a bowl; do not overcook.
-
16
Pour 2 tablespoons of the White Miso Sauce into each orange shell.
-
17
Spoon the seafood mixture in next, mounding as needed.
-
18
Finally, top with another 2 tablespoons of the White Miso Sauce.
-
19
Bake the seafood-stuffed oranges for 10 minutes, or until hot throughout.
-
20
Transfer to individual plates and serve immediately.
