Best 8 Scallop Sauté With Miso Sauce Recipes
Scallop sauté with miso sauce is a tantalizing fusion dish that blends the delicate sweetness of scallops with the rich, umami flavors of miso paste. This culinary masterpiece is a testament to the versatility of both ingredients, coming together to create a savory and satisfying meal. In this article, we will take you on a culinary journey to discover the best recipe for preparing this delectable dish. From selecting the freshest scallops to mastering the art of sautéing, we will guide you through each step of the cooking process. So, prepare your taste buds for an extraordinary experience as we embark on this exploration of flavors and create the ultimate scallop sauté with miso sauce.
Check out the recipes below so you can choose the best recipe for yourself!
JAPANESE MISO BUTTER SCALLOPS
Cooking scallops the Japanese way with sweet miso! I wanted to share this recipe, because people who buy miso end up using just a little bit and storing the rest in the fridge, not knowing what else you can do with it. I run a cooking school in Kyoto (HARU Cooking Class) and I meet many people from overseas who have told me this.
Provided by Taro Saeki
Time 15m
Yield 2
Number Of Ingredients 8
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.
Nutrition Facts : Calories 338.2 calories, Carbohydrate 13.9 g, Cholesterol 69.3 mg, Fat 22.8 g, Fiber 0.6 g, Protein 17.3 g, SaturatedFat 7.2 g, Sodium 924.1 mg, Sugar 3 g
SCALLOP SAUTE WITH CREAMY MISO SAUCE
The original recipe comes from Harumi Kurihara. Using the scallops normally available in the US, I had some problems with amount of sauce in her original recipe and I altered to work better for me. The idea of combining hot food over chilled lettuce may sound unusual, but not so strange when you consider we have salads with grilled salmon or chicken on top in the US. You only need enough shredded lettuce to line the plate. If you do not have mirin, use sake or sherry.
Provided by Rinshinomori
Categories < 15 Mins
Time 8m
Yield 2 serving(s)
Number Of Ingredients 17
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.
SEA SCALLOPS WITH MISO MUSTARD SAUCE
Make and share this Sea Scallops With Miso Mustard Sauce recipe from Food.com.
Provided by chia2160
Categories Japanese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Season scallops on both sides with salt, pepper and garlic, and lightly dust with flour. In a cup, combine miso, mirin, soy sauce, sugar and enough water (1 to 2 tablespoons) to give a pourable consistency; set aside. Arrange watercress on a serving plate as a bed for scallops.
- Heat oil in a large skillet over medium-high heat. Sear scallops on both sides until lightly browned and just firm, about 4 minutes a side. Turn off heat, and remove scallops to a plate.
- Pour wine into skillet, and stir, scraping up any browned bits from bottom of pan. Add miso mixture to pan, and bring to a boil over high heat, stirring. Turn off heat, and stir in mustard and cream.
- Place scallops on watercress, drizzle warm sauce on top and shower each scallop with cheese. Serve warm.
MISO-BROILED SCALLOPS
Miso, the traditional Japanese soybean paste, is one of those convenience foods whose complexity belies its ingredients: it contains only soybeans, salt and grain (usually rice or barley, though others are used too), inoculated with the Aspergillus orzyae bacteria and aged for up to three years. The production process is not unlike that for good hard cheese, and miso is frequently compared with Parmesan. It is equally complex, and both are known for the strong presence of umami, the Japanese word for the fifth taste (after salt, sour, sweet and bitter), roughly translated as ''deliciousness.'' Here, miso is combined with little more than scallops, then allowed to sit for a while before grilling or broiling. The combination and preparation are traditional, the equivalent of slathering something with barbecue sauce before cooking. Of course, miso is a far cry from barbecue sauce: its elegance is unmistakable.
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 3 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 1950 milligrams, Sugar 3 grams, TransFat 0 grams
SAUTéED SCALLOPS
Sea scallops and bay scallops differ in size and sweetness. They also cook a little differently. I love a good hard sear on a sea scallop, a little crust, and a splash of wine in the butter at the end to provide a silky acidity against the sweet of the meat. For the tiny, sweet bay scallop, though, I prefer a gentle butter bath. Whichever you cook, be very careful not to overcook. Indeed, there is almost no such thing as an undercooked scallop.
Provided by Sam Sifton
Categories seafood, main course
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
- Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 9 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 446 milligrams, Sugar 0 grams, TransFat 0 grams
MISO-GLAZED GRILLED SCALLOPS
This simple and sophisticated treatment is perfect for grilled scallops, but also works well on chicken or pork. One note on preparation: Err on the side of undercooking. Take the scallops off the grill before they're opaque all the way through. If you undercook a scallop, it will still be delicious, but if you overcook it, it will get rubbery.
Provided by Mark Bittman
Categories dinner, easy, quick, barbecues, finger foods, seafood, appetizer, main course
Time 15m
Yield Varies
Number Of Ingredients 6
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.
SEARED SCALLOPS WITH BOK CHOY AND MISO
Provided by Bon Appétit Test Kitchen
Categories Valentine's Day Low Fat Quick & Easy Low Cal Dinner Scallop Healthy Bok Choy Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield Makes 2 servings
Number Of Ingredients 8
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.
SCALLOP SAUTE
Make and share this Scallop Saute recipe from Food.com.
Provided by JerriLea
Categories Sauces
Time 13m
Yield 3 serving(s)
Number Of Ingredients 9
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.
Tips:
- Use fresh scallops. Fresh scallops have a sweet and briny flavor that is perfect for this dish. If you can't find fresh scallops, frozen scallops will also work, but they may not be as flavorful.
- Sear the scallops properly. Searing the scallops in a hot pan with a little oil will help to develop their flavor and give them a nice golden-brown crust.
- Don't overcook the scallops. Scallops cook very quickly, so it's important not to overcook them. Otherwise, they will become tough and chewy.
- Make sure the miso sauce is well-balanced. The miso sauce should be salty, sweet, and slightly tangy. If it's too salty, you can add a little more sugar or mirin. If it's too sweet, you can add a little more soy sauce or rice vinegar.
- Serve the scallops immediately. Scallops are best served immediately after they are cooked. The longer they sit, the more likely they are to become tough.
Conclusion:
Scallop Saut with Miso Sauce is a delicious and easy-to-make dish that is perfect for a special occasion. The scallops are seared until golden brown and then simmered in a flavorful miso sauce. The dish is served over rice and garnished with green onions. This dish is sure to impress your guests and leave them wanting more.
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