Scallops W/ Miso Sauce Recipe

Name: Scallops W/ Miso Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs scallops; 2 tablespoons olive oil; 1 tablespoon butter; 2 tablespoons mirin (Japanese Rice Wine); 3 tablespoons seasoned rice vinegar; 1 teaspoon soy sauce; ¼ cup miso water (2 tablespoons miso paste and 2 tablespoons water); 1 teaspoon grainy mustard; 2 teaspoons water; 2 teaspoons sesame seeds, roasted; 12 stalk green onion, thinly sliced

Servings: persons

1 12 lbs scallops
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons mirin (Japanese Rice Wine)
3 tablespoons seasoned rice vinegar
1 teaspoon soy sauce
¼ cup miso water (2 tablespoons miso paste and 2 tablespoons water)
1 teaspoon grainy mustard
2 teaspoons water
2 teaspoons sesame seeds, roasted
12 stalk green onion, thinly sliced

1
Heat a nonstick frying pan on medium-high heat.
2
Swirl in the olive oil.
3
Add the scallops and cook for 1 minutes each side to brown.
4
Remove the scallops from the pan to a plate and tent with tin foil to keep warm.
5
Turn heat to medium and to the pan, add the butter, mirin, seasoned rice vinegar, soy sauce, miso water, mustard and water.
6
Stir well and when the sauce begins to bubble, add the browned scallops back into the pan to finish cooking for 1-2 minutes.
7
Garnish with toasted sesame seeds and scallion greens.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 12 lbs scallops, 2 tablespoons olive oil, 1 tablespoon butter, 2 tablespoons mirin (Japanese Rice Wine), and more.

Yes, Scallops W/ 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.

Scallops W/ Miso Sauce

How did you like this recipe?

Frequently Asked Questions