6 ounces fresh scallops, quartered
1/2 cup red Dengaku Miso
4 yuzu oranges or mandarins
4 white hime radishes, or 4 inch piece of daikon, quartered
4 teaspoons moro miso or red miso
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 350F 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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