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Lunch / Dinner

Miso Scallops & Veggies

If you have an affinity for scallops, then this dish is for you. With a couple of Japanese ingredients, this recipe is set apart from others you’ve likely encountered. One ingredient is white miso, a fermented soy bean paste. You should be able to find it in the refrigerator section of your grocery store. Another is mirin, a low-alcohol rice wine that adds sweetness to dishes and is essential to Japanese cooking. Combined with fresh vegetables, you’ll want to savor every bite of this meal.


4 servings

Total Time

30 minutes

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Test Kitchen Tip

If the scallops seem to be sticking to the skillet and are difficult to flip, let them cook a little longer. Once a good sear has formed, they’ll release easily.


Cook cauliflower and carrots in 2 Tbsp. oil in a sauté pan over medium-high heat, covered, stirring occasionally, 6 minutes. Add snow peas to pan and cook just until vegetables are tender, stirring occasionally, 34 minutes more; season with salt and pepper.

Heat 2 Tbsp. oil in a skillet over high; cook scallops in two batches until brown, 23 minutes per side. Transfer scallops to a plate; reduce heat to medium.

Whisk together miso, vinegar, mirin, water, soy sauce, and sugar, then whisk into skillet, scraping up any brown bits; cook until sauce thickens slightly, 1 minute. Off heat, whisk in butter until it emulsifies.

Serve scallops over vegetables and drizzle with sauce.

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