Scallop Sauté With Miso Sauce Recipe

Name: Scallop Sauté With Miso Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz. very fresh scallops (without their coral); salt and pepper; 1 clove garlic, crushed; all-purpose flour - to dust the scallops; 1-2 tablespoons sunflower or vegetable oil; 2 tablespoons white wine; 2 tablespoons miso; 1 tablespoon mirin; 1 teaspoon soy sauce; 1 teaspoon superfine sugar (see note); 1-2 tablespoons water; 1/2 tablespoon whole-grain mustard; 2 tablespoons heavy cream; small bunch watercress; freshly grated Parmesan cheese to taste

Servings: persons

8 oz. very fresh scallops (without their coral)
salt and pepper
1 clove garlic, crushed
all-purpose flour - to dust the scallops
1-2 tablespoons sunflower or vegetable oil
2 tablespoons white wine
2 tablespoons miso
1 tablespoon mirin
1 teaspoon soy sauce
1 teaspoon superfine sugar (see note)
1-2 tablespoons water
1/2 tablespoon whole-grain mustard
2 tablespoons heavy cream
small bunch watercress
freshly grated Parmesan cheese to taste

1
1. Season the scallops with the salt, pepper, and garlic and then lightly dust with flour.
2
2. Heat the oil in a small frying pan. Briefly fry both sides of the scallops until seared on the outside, but still rare in the middle.
3
3. Take the pan off the heat and remove the scallops. Add the white wine and then the miso, mirin, soy sauce, sugar, and water to pan and stir. Return to the heat and being to a boil, stirring, then remove. Mix in the mustard and heavy cream.
4
4. Tear the leaves off the watercress and arrange on a large plate. Chop the stems finely and set aside as a garnish. Place the scallops on the bed of watercress leaves, pour the hot sauce over, and garnish with the finely chopped watercress stems. Sprinkle with Parmesan cheese and serve.

255

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 oz. very fresh scallops (without their coral), salt and pepper, 1 clove garlic, crushed, all-purpose flour - to dust the scallops, and more.

Yes, Scallop Sauté With Miso Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scallop Sauté With Miso Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions