Scallop with Mustard Miso Sauce

A quick sear on both sides of the scallop to get some nice crust and then simmered in the mustard-miso sauce for just a couple of minutes to barely cook the insides. They cook super quick – and turn tough/rubbery if you overdo it.

The mustard-miso sauce is savory and tangy. I love that hit of warm heat that grainy mustard gives! This is another miso recipe that I’ve developed for my client, Miso & Easy, makers of convenient miso in a bottle. If you don’t have Miso & Easy, just use regular miso paste (I prefer low sodium white miso called Shiro Miso.)

The ingredients are simple – here they are!

Scallop with Mustard Miso Sauce Recipe

You can use regular miso paste or the very convenient Miso & Easy.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Servings 4

Ingredients

  

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• 1 1/2 pounds scallops
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 tablespoons mirin
• 3 tablespoons seasoned rice vinegar
• 1 teaspoon soy sauce
• 1/4 cup Miso & Easy (or 2 tablespoons miso paste + 2 tablespoons water)
• 1 teaspoon mustard
• 2 teaspoons water
• 2 teaspoons roasted sesame seeds
• 1/2 stalk green onions, thinly sliced

Instructions

 

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

Tried this recipe?Let us know how it was!