Miso Seared Sea Scallops
This simple but elegant dish boasts a beautifully caramelized crust and a depth of flavors. A hint of nuttiness comes out in the miso, which is perfectly completed by the rich, sweet and salty sauce. Serve on top of fresh greens or alongside garlicky veggies.
Recipe by Jaymee Sire
Photo by Justin Aharoni
- 1 pound Atlantic Wild Sea Scallops
- Kosher salt & freshly cracked black pepper
- 2 tablespoons white miso
- 2 tablespoons honey
- 2 teaspoons rice vinegar
- 1 teaspoon soy sauce (or tamari for GF)
- 1-2 dashes fish sauce
- 2-3 dashes sesame oil
- Sriracha, to taste
- Safflower oil
- Remove side muscle from scallops. Pat scallops dry with a paper towel and place on a paper towel lined plate. (You want them to be as dry as possible.) Season with kosher salt and freshly cracked black pepper.
- Mix miso, honey, vinegar, soy sauce, fish sauce, sesame oil and Sriracha in a small bowl and set aside. (If you end up with extra sauce, you can store in the refrigerator in a sealed container for a week or two. It’s great on wings too!)
- Heat a large frying pan or sauté pan over medium-high heat. Add oil (enough to evenly coat the bottom of the pan) and heat until shimmering.
- Place scallops in pan, seasoned side down, taking care not to crowd the pan. (They should start sizzling immediately. If not, continue heating oil until it’s ready.) Once all scallops are in the pan, season the other side with salt and pepper.
- When scallops have developed a nice, golden-brown crust and easily release from the pan (about 2-3 minutes), flip scallops. Immediately brush with Miso mixture (you will probably have leftovers.) Continue cooking until the other side is golden brown and scallops are just cooked through (another 2-3 minutes.) Remove from heat, plate immediately and serve!