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.
Ingredients
COOK:
HEAT:
WHISK:
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.
Instructions
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, 3–4 minutes more; season with salt and pepper.
Heat 2 Tbsp. oil in a skillet over high; cook scallops in two batches until brown, 2–3 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.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 413
% Daily Value*
Total Fat 21g 32%
Saturated Fat 5g 25%
Cholesterol 56mg 18%
Sodium 1435mg 59%
Carbs 29g 9%
Fiber 4g 16%
Protein 24g
*Percent Daily Values are based on a 2,000 calorie diet.