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.
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, 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.
% Daily Value*
Total Fat 21g 32%
Saturated Fat 5g 25%
Cholesterol 56mg 18%
Sodium 1435mg 59%
Carbs 29g 9%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.