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Quick Crispy Pan-Seared Scallops with Miso Glaze

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A fast, simple, and delicious recipe featuring large sea scallops pan-seared to a crispy golden crust and finished with a savory-sweet miso glaze. Perfect for weeknights or entertaining guests.

Ingredients

Scale
  • 1 pound (450g) large sea scallops, patted dry
  • Salt and pepper, to season
  • 2 tablespoons vegetable oil or canola oil
  • 1 tablespoon unsalted butter
  • 2 tablespoons white miso paste
  • 1 tablespoon soy sauce (preferably low sodium)
  • 1 tablespoon mirin or rice vinegar
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic, minced (optional)
  • 1 teaspoon fresh ginger, finely grated (optional)
  • Green onions or chives, thinly sliced for garnish

Instructions

  1. Pat the scallops dry thoroughly with paper towels. Season lightly with salt and pepper on both sides. (Approx. 5 minutes)
  2. In a small bowl, whisk together white miso paste, soy sauce, mirin (or rice vinegar), honey, minced garlic, and grated ginger. Set aside. (Approx. 3 minutes)
  3. Place your skillet over medium-high heat and add vegetable oil. Heat until shimmering but not smoking, about 2-3 minutes.
  4. Add scallops to the pan in a single layer without crowding. Cook without moving for 2-3 minutes until a deep golden crust forms. Flip carefully and cook the other side for 1.5-2 minutes until firm but springy. (Total sear time approx. 4-5 minutes)
  5. Reduce heat to medium-low, add butter to the pan and swirl to melt. Pour in the miso glaze and gently spoon it over the scallops, letting it bubble and thicken for about 1 minute. Watch closely to avoid burning.
  6. Transfer scallops to a plate, drizzle any extra glaze from the pan over the top, and garnish with sliced green onions or chives. Serve immediately.

Notes

Pat scallops dry thoroughly to ensure a crispy crust. Do not overcrowd the pan to maintain high heat and avoid soggy scallops. Add the miso glaze at the end and watch carefully to prevent burning. For dairy-free, substitute butter with neutral oil or vegan butter. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently in a pan with a little water to prevent drying out.

Nutrition

Keywords: scallops, miso glaze, pan-seared scallops, quick seafood recipe, easy dinner, umami, seafood, gluten-free option

Find it online: https://oracooks.com/quick-crispy-pan-seared-scallops-with-miso-glaze-recipe-easy-and-perfect/