Orange-Roasted Seafood and Kunomoto Oysters with White Miso Sauce

Name: Orange-Roasted Seafood and Kunomoto Oysters with White Miso Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H11M0.000S
Total time: P0Y0M0DT0H26M0.000S
Yield: 4 servings
Ingredients: 4 navel oranges; Salt; 1 bunch scallions, roots and ends trimmed; 8 Kunomoto oysters, freshly shucked; 1 pound fresh squid, bodies only, no tentacles, cut into thin strips; 4 large shrimp, shelled and deveined; 1 cup White Miso Sauce, homemade or store-bought

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Level: Easy
Total: 26 min

Prep: 15 min
Cook: 11 min

Yield: 4 servings

Depending upon my mood or what I'm trying to effect, sometimes I use flavors boldly and sometimes subtly. Here fresh seafood, mixed with White Miso Sauce and scallions, is baked in a shell of scooped-out orange. In my restaurant, I serve the oysters and squid in separate oranges.

Level: Easy
Total: 26 min

Prep: 15 min
Cook: 11 min

Yield: 4 servings

Ingredients

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4 navel oranges

Salt

1 bunch scallions, roots and ends trimmed

8 Kunomoto oysters, freshly shucked

1 pound fresh squid, bodies only, no tentacles, cut into thin strips

4 large shrimp, shelled and deveined

1 cup White Miso Sauce, homemade or store-bought

Directions

Preheat the oven to 400 degrees F.
Cut off the top 1/3 of each orange. Use a curved grapefruit knife to scoop out the insides of the oranges. Reserve the pulp for a fruit salad or other use. Reserve the orange shell to use as a cooking vessel.
Bring a medium skillet of salted water to a simmer. Add the scallions and cook for 30 seconds. With tongs, rinse the scallions under cold running water; pat dry on paper towels.
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. Slice into 1-inch pieces. 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. Immediately transfer to a bowl; do not overcook.
Pour 2 tablespoons of the White Miso Sauce into each orange shell. Spoon the seafood mixture in next, mounding as needed. Finally, top with another 2 tablespoons of the White Miso Sauce.
Bake the seafood-stuffed oranges for 10 minutes, or until hot throughout. Transfer to individual plates and serve immediately.