Miso glazed scallops with ikura. This captivating scallop dish is not only a sustainable source of protein, but a breeze to put together. What’s more, it looks damn impressive and decadent too!
I like to marinade my scallops with the miso marinade so that it absorbs the flavours and then pan fry them in a scorching pan. However, if you prefer your scallops crispy, you will need to ensure that they are patted dry first when you sear them in your pan and then you can brush the miso glaze on top after.
As for the types of scallops to use, I love the jumbo Hokkaido scallops. These are the most prized scallops in the culinary scene as they are well regarded for their their size, meatiness, and amazing flavour as a scallop sashimi. Did you know just 3 ounces of these scallops provides 20 grams of protein and just 95 calories?
This miso glazed scallop dish can be served as an appetiser or as a main (of course if you are serving it as a main then cook more than just 3). I can guarantee you that this dish will delight your guests as it not only looks stunning, but tastes absolutely divine. Â So without further ado, let’s get on with the recipe.
Ingredients
- 6 large Hokkaido scallops (if you can't get your hands on Hokkaido scallops, can be any scallop of your liking)
- 1/4 teaspoon grated ginger
- 1 teaspoon of sake
- 1 teaspoon mirin
- 1 teaspoon miso
- 1 teaspoon of unsalted butter
- Microgreens/coriander/scallions to garnish
- Black sesame to garnish (optional)
- Ikura/salmon roe (optional)
Instructions
- Rinse and pat dry scallops with kitchen towel.
- Mix miso, grated ginger, mirin and sake together in a shallow bowl. Combine till it forms a loose paste.
- Put scallops into the miso mixture and coat all over. Let it sit for 5 minutes.
- In the meantime, heat a skillet on medium high heat and oil it.
- Once you see some smoke from the pan add the scallops and let it sit and cook for 1 minute. Turn down heat to medium and cook for another 30 seconds.
- Flip the scallop and let it cook for another minute roughly (or if smaller size then 30 seconds). Baste the scallop with remaining miso sauce using a brush. In the last 30 seconds add the knob of butter.
- Transfer cooked scallops to a plate and garnish with the micro greens, sesame and ikura (if using).
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