Seared Scallops with Browned Butter–Miso Sauce

Ingredients

• 1.5 lb large sea scallops (Patted very dry; remove the small side muscle if present)
• kosher salt (To taste)
• 1 tbsp neutral cooking oil (For searing, such as grapeseed, canola, or avocado oil)
• 4 tbsp unsalted butter (For the browned-butter sauce)
• 2 tbsp white or yellow miso (Whisked into the sauce)
• 1 tbsp mirin (Japanese sweet rice wine)
• 0.25 cup water (To loosen the 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.

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.

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.

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.

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.

Notes

The source emphasizes two keys to successful searing: dry the scallops thoroughly before they enter the skillet, and deeply brown only one side to avoid overcooking. If a scallop sticks when you try to turn it, continue cooking until it releases naturally. The recipe page lists a 30-minute cook time and requires membership for access; ingredient quantities and full directions were not visible in the supplied page excerpt, so the quantities and some technique details above are informed estimates.

Nutrition per serving

• main
• seafood
• pan-seared
• quick
• Japanese-inspired
• umami
• weeknight