Big fat sea scallops become beautifully browned on the outside and creamy on the inside when broiled with a miso glaze. These feel very special occasion-ey, but they couldn’t be easier to make. The miso sauce is a tiny bit sweet and a whole lot of savory, but it won’t overpower the luxurious flavor of the scallops themselves.

This was one of the favorite scallop preparations of the year, and that’s saying a lot. And while, yes, sea scallops are pricy, making them at home is a whole lot less expensive than ordering them in a restaurant!

You can marinate the scallops in the miso sauce overnight or just for a couple of hours in the fridge. Serve Miso Scallops with white rice and sautéed spinach or sautéed kale.

Miso-Glazed Scallops: Fast and easy, but very sophisticated and savory. These are fast enough for weeknights, and special enough for company.

Sea Scallops With Miso Glaze

There are three main types of scallops: sea, bay, and calico. For this dish, you want sea scallops, which are large and ivory-colored and about 1 to 2 inches wide. This type of scallop is best cooked quite quickly (in this case, broiled in the oven), with the interior left barely cooked through so that the texture remains creamy.

Look for dry scallops, not wet. Ask your fishmonger. Wet sea scallops may have been packed in a solution that helps preserve them but also can add an off-flavor or an aftertaste. Make sure to buy your scallops from a reputable market with a high turnover.

Ingredients

• Miso – A rich paste that features heavily in Japanese cooking, and is also used in other Asian cuisines. I used white miso paste in this recipe, which is the mildest, as I didn’t want to overpower the mild but singular flavor of the seafood.
• Mirin – This slightly sweet rice cooking wine helps carry and blend all of the other flavors of the marinade. Look for mirin without any corn syrup; some brands add it to boost the natural sweetness.
• Sake – Japanese rice wine. Pick one on the drier side (ask your wine seller for advice), and get a nice bottle so you can drink it with your scallops!
• Scallions – The white and green parts are fine here for color and a little onioney crunch. Sprinkle some extra sliced scallions at the end for more color and flavor.
• Ginger – Please use only fresh ginger here!
• Sea scallops – Get dry scallops and make sure they are very fresh. Use within a day of buying.
• Lime juice – Again, fresh lime juice, please! In a dish like this with so few ingredients, you can really taste the difference.

How to Make Miso Scallops

1. Make the marinade: In a dish large enough to hold the scallops in a single layer, whisk together the miso, mirin, sake, 1/4 cup minced scallions, and ginger.

2. Chill and marinate the scallops: Add the scallops to the miso marinade and turn them so they are well coated. Cover and refrigerate for at least 2 hours; if you can plan to marinate the scallops overnight, all the better.

3. Broil the scallops: Preheat the broiler. Oil a rimmed baking sheet, or spray with nonstick cooking spray (you can also line it with parchment for easier clean up). Remove the scallops from the marinade. Broil for about 4 minutes, until golden brown. 

4. Garnish and serve: Sprinkle the scallops with lime juice and the sliced scallions, if using, and serve hot, browned side up. 

Variation

You can also make these on the grill. Use a grill basket, or you can thread the scallops on two parallel skewers to make grilling easier.

What to Serve With Miso Scallops

How to Cook Perfect Brown Rice on the Stove

Clean and Spicy Asian Greens

Vietnamese Garlic Noodles

More Scallop Recipes

• Pan-Seared Scallops
• Grilled Scallops
• Scallop Ceviche
• Scallop Stew