Japanese Miso Butter Scallops
This recipe for Japanese miso butter scallops cooks scallops the Japanese way with sweet miso. I wanted to share the recipe because people who buy miso use just a little bit and store the rest in the fridge. They don't know what else they can do with it. I run a cooking school in Kyoto (Haru Cooking Class) and I have met many people from overseas who have told me this.
Ingredient
- 1 tablespoon miso paste
- 1 tablespoon sake
- 1 teaspoon soy sauce
- 1 teaspoon white sugar
- 1 tablespoon oil
- 8 ounces sea scallops
- 1 teaspoon water, if needed
- 1 tablespoon unsalted butter
Direction
- Combine miso paste, sake, soy sauce, and sugar in a small bowl.
- Heat oil in a skillet over medium heat. Add scallops; cook 3 to 4 minutes. Flip scallops; cook until no longer translucent and cooked through, about 1 minute more.
- Reduce heat to low; let the skillet cool down for 1 minute. Add miso sauce; cook about 3 minutes, thinning with water if necessary. Add butter; stir until melted.
