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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Sauted Scallops in Miso Sauce

[heart_this] · Oct 7, 2007 · 6 Comments

Sauted Scallops in Miso Sauce

Last week I was flipping through some of my cookbooks when I came across an interesting recipe for sauted scallops in miso sauce in Harumi’s Japanese Cooking. I though that it would make a perfect Saturday lunch. I do all of my grocery shopping on Saturday mornings and the scallops would be as fresh as they could be. It is also a simple dish as I usually do not feel like placing much effort into lunch after running around doing errands all morning. This dish would also give me the chance to try scallops a second time. The dressing was interesting because it has Japanese influence with the miso and mirin but it also uses garlic, heavy cream and parmigiano-reggiano. I tossed in some celery because it was in the fridge and needed to be used. I would think that you could add in other things to make it into more of a salad.
It turned out pretty good. The sauce was rich, creamy and super tasty. The scallops were really nice. They had a slightly crispy seared outside and they were soft on the inside. I will definitely be making this again.

Sauted Scallops in Miso Sauce

Sauted Scallops in Miso Sauce

Prep Time: 25 minutes Cook Time: 15 minutes Total Time: 40 minutes Servings: 4
ingredients
  • 1 tablespoon miso
  • 1 tablespoon mirin
  • 1 teaspoon soy
  • 1 teaspoon sugar
  • 4 scallops per person
  • salt and pepper
  • 1 tablespoon oil
  • 2 tablespoons white wine
  • 1 clove garlic (chopped)
  • 1/2 teaspoon whole grain mustard
  • 1 tablespoon heavy cream
  • * water
  • 1 serving salad greens
  • 1 green onion (sliced)
  • 1 teaspoon parmigiano-reggiano (grated, optional)
directions
  1. Mix the miso, mirin, soy and sugar in a small bowl.
  2. Season the scallops with salt and pepper.
  3. Heat the oil in a pan.
  4. Add the scallops and sear on both sides, about 1-2 minutes per side.
  5. Set the scallops aside.
  6. Add the white wine and deglaze the pan.
  7. Add the miso mixture and the garlic and bring to a boil.
  8. Remove from the heat and mix in the mustard and heavy cream.
  9. Mix in some water, if required, to bring the sauce to the consistency of a dressing.
  10. Arrange by placing the lettuce on a plate followed by the scallops. Pour on the dressing and top with green onions and parmigiano-reggiano.
Similar Recipes:
Maple and Miso Scallops
Cod Salad with Sesame Dressing
Seared Scallops in a Cajun Mustard Cream Sauce

Food, Japanese, Main Course, Recipe, Salad, Seafood, Side Dish

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Reader Interactions

Comments

  1. Cynthia says

    October 7, 2007 at 1:59 pm

    I’m not in the moods for the veggies today so just give me those big, plump scallops 🙂

    Reply
  2. Anonymous says

    October 7, 2007 at 2:09 pm

    OOOOO Kevin! I have been craving scallops and your dish would do the trick. We went out last night to have scallops but when it came time to order they said they were out. That’s a dirty trick!

    Reply
  3. Anh says

    October 7, 2007 at 9:47 pm

    Beautiful combination. I thin the miso sauce is very delicious!

    Reply
  4. Deborah says

    October 8, 2007 at 2:49 pm

    Those scallops look amazing!

    Reply
  5. Shayne says

    October 9, 2007 at 2:15 am

    i love love love love scallops and those look perfectomundo!

    if you like them try them with mashed sweet potato sometime

    Reply
  6. Spryte says

    May 12, 2009 at 4:10 pm

    OMG these look amazing!!!!!

    I’m definitely saving this to delicious!

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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