Category
Scallops
Servings
3-4
Prep Time
10 minutes
Cook Time
15 minutes
Just in time for Chinese New Year, food blogger Kristina Cho of Eat Cho Food shares her delicious miso butter scallops recipe. Kristina loves FultonFishMarket.com's fresh, wild sea scallops for their sweet, juicy flavor and huge size. We think a platter of these golden scallops (don't they look just like gold coins?) served with steamed bok choy would make a colorful centerpiece on your festive table - or an impressive weeknight dinner anytime.
Ingredients
1 stick (8 Tablespoons) unsalted butter - softened
1 Tablespoon white miso paste
4 Tablespoons miso butter - divided
2 Tablespoons olive oil - divided
-
¾ pound sea scallops-patted dry
1 Tablespoon white miso paste
1 Tablespoon olive oil
4 garlic cloves - minced
10-12 baby bok choy - sliced in half lengthwise
1 teaspoon soy sauce
MISO BUTTER
SEARED SCALLOPS
Bok Choy
Directions
Place softened butter and miso paste in a small bowl. Mix until combined and set aside.
Heat 1 tbsp of miso butter and 1 tbsp of olive oil in skillet over medium high heat. Be careful not to burn the miso butter. Once the skillet has heated up for about 1 minute, cook the scallops, working in 2 batches. Place the scallops in the pan and sear for 1-2 minutes, until browned. Flip and sear for 1-2 more minutes. Remove scallops from the skillet. Add another 1 tbsp of miso butter and 1 tbsp of olive oil in the pan and repeat with remaining scallops.
Reduce the heat to medium low, add 2 tbsp of miso butter and water to the pan. Scrape the bottom of the skillet with a wooden spoon or spatula. Simmer the sauce for 2-3 minutes until thickened. Pour the pan into a small side dish.
Increase the heat back up to medium high heat. Add 1 tbsp of olive oil and minced garlic to the pan. Cook for 1 minute. Add the bok choy to the pan. Cook and toss the bok choy for 4-5 minutes, until tender. Add soy sauce and cook for 1 more minute.
Place the bok choy in a serving dish. Top with scallops and pour pan sauce over the scallops and bok choy.