Sea Scallops with Miso Mustard Sauce
Elevate your seafood dinner with these irresistible Sea Scallops with Miso Mustard Sauce, a perfect combination of restaurant-quality elegance and easy weeknight cooking. This recipe highlights sweet and tender scallops, seared to golden perfection for a caramelized crust, before being coated in a luscious, umami-packed sauce made from white miso paste, whole-grain mustard, soy sauce, and a touch of honey. The quick 10-minute prep and cook time make this dish surprisingly simple, yet sophisticated enough to impress guests or satisfy your craving for gourmet flavors at home. Finished with fresh parsley and a squeeze of lemon, these scallops are perfect for serving over a bed of rice, alongside roasted vegetables, or as the star of a light and flavorful meal.
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Recipe Information
Ingredients
- 12 pieces Sea scallops
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 tablespoons White miso paste
- 1 tablespoon Whole-grain mustard
- 2 teaspoons Rice vinegar
- 1 teaspoon Honey
- 2 teaspoons Soy sauce
- 1 teaspoon Garlic, minced
- 1 tablespoon Fresh parsley, chopped (optional garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
Pat dry the sea scallops with a paper towel to remove excess moisture and season both sides with salt and black pepper.
Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, gently add the scallops in a single layer, making sure not to overcrowd the pan.
Sear the scallops for 2-3 minutes on the first side, without moving them, until a golden crust forms. Flip the scallops and add the butter to the pan.
Cook for an additional 2 minutes on the second side, spooning the melted butter over the scallops for added flavor. Remove the scallops from the pan and set aside on a plate.
In the same skillet, reduce the heat to medium and add the minced garlic. Cook for 30 seconds until fragrant, being careful not to burn it.
Stir in the miso paste, whole-grain mustard, rice vinegar, honey, and soy sauce. Cook for about 1 minute, stirring constantly, until the sauce thickens slightly and is well combined.
Remove the skillet from heat and return the scallops to the pan, spooning the miso mustard sauce over them to coat gently.
Transfer the scallops to a serving plate and drizzle any remaining sauce over the top. Garnish with freshly chopped parsley if desired, and serve immediately with lemon wedges on the side.
Nutrition Facts
Calories |
869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 5218 mg | 227% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 11.0 g | ||
| Protein | 80.2 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1502 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
