Best 7 Scallop Sauté With Miso Sauce Recipes

SCALLOP SAUTE WITH CREAMY MISO SAUCE

Steps:

• Shred the lettuce leaves and line a plate with lettuce. Chill.
• Make the sauce ingredients by combining white wine, miso, mirin, soy sauce, sugar, grain mustard and water. Set aside.
• Season the scallops with salt, pepper and garlic. Lightly dust with flour.
• Heat the oil in a frying pan over high heat and saute both sides of the scallops until lightly browned on the outside, but still rare in the middle.
• Remove from the pan and arrange the scallops on the bed of chilled lettuce leaves.
• Turn down the heat to low to medium low and add the sauce to the pan. Stir. Add cream and reduce the sauce to two thirds.
• Pour the hot sauce over the scallops. Sprinkle chopped green onion and Parmesan cheese.

SCALLOP SAUTE

Steps:

• Heat butter in 12in skillet.
• Add onion, garlic, salt and pepper.
• Stir and saute 1 minute.
• Add scallops.
• Stir and saute 4-6 minutes, until scallops are opaque.
• Add parsley, red pepper flakes, and lemon, heat through.

SCALLOPS W/ MISO SAUCE

Steps:

• 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 water, 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.

JAPANESE MISO BUTTER SCALLOPS

Steps:

• Combine miso paste, sake, soy sauce, and sugar in a small bowl.
• Heat oil in a skillet over medium heat. Add scallops and cook for 3 to 4 minutes. Turn scallops and cook until no longer translucent and cooked through, about 1 more minute.
• Reduce heat to low and let the skillet cool down for 1 minute. Add miso sauce and cook for about 3 minutes, thinning with water if necessary. Add butter and stir until melted.

MISO-GLAZED GRILLED SCALLOPS

Steps:

• Heat a charcoal or gas grill until very hot. Brush the grill with a little oil and position the grill grate 3 to 4 inches from the heat.
• Whisk together the miso and mirin or sake; season to taste with pepper.
• Thread the scallops through their equators onto metal or soaked wooden skewers and brush them all over with vegetable oil. Grill scallops until they're browned and release easily from the grill, 2 to 3 minutes per side.
• When they're almost done, brush on both sides with the miso mixture, and continue to cook, turning once or twice, until the glaze caramelizes a bit and the scallops are done. Take the scallops off the grill before the interior becomes totally opaque.
• Sprinkle with sesame seeds and scallions and serve immediately.

MISO-BROILED SCALLOPS

Steps:

• Put miso in a bowl. Add mirin or wine. Whisk until smooth, adding more mirin if needed. Stir in onion, a pinch of salt and of cayenne. Combine scallops, let sit 10 minutes. Cook right away, or cover and refrigerate for up to a day. When ready to cook, heat a broiler (or grill), setting the rack as close as possible to the heat source.
• Broil until lightly browned, without turning, 3 to 5 minutes, or grill, turning once after 2 to 3 minutes. Sprinkle with lime juice, and serve.

SEARED SCALLOPS WITH BOK CHOY AND MISO

Steps:

• Thinly sliced green onion tops Whisk first 4 ingredients and 1 tablespoon water in small bowl to blend. Set sauce aside.
• Heat 1 teaspoon vegetable oil and 1/4 teaspoon sesame oil in large nonstick skillet over medium-high heat. Add bok choy; cook until wilted and brown in spots, turning often with tongs, about 3 minutes. Divide bok choy between 2 plates. Add remaining 1 teaspoon vegetable oil and 1/4 teaspoon sesame oil to same skillet. Sprinkle scallops with pepper; add to skillet. Sear scallops until brown and just opaque in center, about 1 1/2 minutes per side. Remove pan from heat. Place scallops between bok choy. Add miso sauce to skillet; stir just until warm, about 3 seconds (if too thick, add more water by teaspoonfuls). Drizzle sauce over scallops and bok choy. Sprinkle with green onions.