Seared Scallops with Browned Butter–Miso Sauce

Steps

1. 1

   Use paper towels to pat the scallops thoroughly dry on all sides. Remove the small tough side muscle if it is attached. Season lightly with kosher salt and let them stand while you prepare the skillet.

2. 2

   Heat a large heavy skillet, preferably cast iron or stainless steel, over medium-high heat until hot. Add the neutral oil and heat until it shimmers.

3. 3

   Arrange the scallops in the skillet in a single layer, leaving space between them. Sear without moving them until the bottoms are deeply browned and the scallops release easily from the pan, about 2 to 3 minutes.

   Start 3-minute timer
4. 4

   Turn the scallops and cook the second side only briefly, about 30 seconds to 1 minute, just until the centers are barely opaque and the scallops feel springy. Transfer them to a plate with the browned side facing up. Do not cook them until firm or rubbery.

   Start 30-second timer
5. 5

   Reduce the heat to medium. Add the butter to the same skillet and cook, swirling the pan, until the milk solids turn golden brown and smell nutty, about 2 to 3 minutes. Watch closely so the butter does not burn.

   Start 3-minute timer
6. 6

   Add the miso, mirin, and water to the browned butter. Whisk or stir vigorously, scraping up any browned bits from the bottom of the skillet, until the miso is fully incorporated and the sauce is smooth and lightly thickened, about 1 to 2 minutes.

   Start 2-minute timer
7. 7

   Return the scallops and any accumulated juices to the skillet briefly, spooning the sauce over them, or divide the sauce among serving plates and place the scallops on top. Serve immediately with the deeply browned side facing upward.