Boil miso, sugar, and 50ml of water in a saucepan.
Simmer gently for 8 to 10 minutes until thickened and dark, then decant into a bottle.
Heat oil in a deep-fat fryer or heavy pan to 180°C.
Deep-fry the cubed aubergine for 2 to 3 minutes until golden-brown and crisp.
Drain aubergine on kitchen paper and mix with chopped coriander.
Melt butter in a large frying pan over medium-high heat until foaming.
Fry scallops for 2 to 3 minutes per side until golden and cooked.
Add edamame beans to the pan and fry until warmed through.
Spoon aubergine onto plates and scatter edamame and sesame seeds on top.
Top with scallops, drizzle with miso sauce, and garnish with cress.