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overhead shot of a white plate topped with five seared scallops in a butter sauce

Miso Garlic Butter Scallops

Seared scallops served with fresh homemade miso garlic butter. Scallops are as simple as it gets. Simply heat the pan, melt the butter, sear the scallops, make the sauce, and serve.
5 from 2 votes
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Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Course Main Course
Cuisine American, Asian
Servings 2 Servings

Ingredients
 

  • 1 Lb Large "Dry" U8, U10, or U12 sea scallops
  • 1 tsp fine sea salt
  • 1/4 cup unsalted butter
  • 1 tbsp white or yellow miso
  • 2 tbsp mirin
  • 2 large cloves garlic grated
  • 1/2 lemon juiced
  • 1/4 tsp ground black pepper
  • 1/4 cup chives julienned (optional)

Instructions
 

  • Prep | Rinse the scallops under cold running water and pat them dry with paper towels.
    Remove any remaining white muscle tissue which will be too tough to eat.
    Sprinkle evenly with salt.
  • Cook | Heat 2 tablespoons of clarified butter or oil in a large skillet over medium-high heat. Pat the scallops dry with a paper towel.
    Once the butter has melted, place the scallops into the center of the pan one inch apart and cook for 1-2 mins on each side or until deep brown. Plate the scallops.
  • Sauce | Add the mirin to the miso paste and mix until dissolved.
    In the same pan, add the remaining butter. Once melted, add in the garlic and sauté for 30 sec. Reduce the heat to low and add in the miso mixture, lemon juice, and salt. Mix well.
  • Assemble | Spoon the miso butter over the seared scallops and serve hot.
    If you've tried this recipe, please let me know what you think in the comments below! Your feedback is greatly appreciated and it helps me improve my recipes for future cooking adventures. And if you enjoyed it, don't forget to give it a thumbs up or share it with your friends! You can help my channel by tagging @vocabularyoffood in your cooks. <3
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