Sea Scallops in Miso Butter Recipe
Tender sea scallops are seared to develop a caramelized crust and then tossed in a silky miso‑butter sauce. Earthy maitake and shimeji mushrooms add texture, while a splash of brown sugar balances the salty umami, and optional cured egg yolk gives a luxurious finish.
Recipe by meat.hanger· Structured by ReelsMeals
From: TikTok(view original)
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About this saved recipe
Ingredients
- sea scallops
- maitake and shimeji mushrooms
- to taste scallions
- optional cured egg yolk
Miso Butter Sauce
- 1 tsp butter
- 2 tbsp miso paste
- 1 tsp garlic paste or chopped garlic
- to taste brown sugar
- finely chopped scallop outer muscle
- a splash water
Instructions
- 1Tear the maitake and shimeji mushrooms into chunks and sauté them in a little oil over medium‑high heat, adding a pinch of salt; cook until they develop a nice color but remain tender, then remove and set aside.
- 2Pat the scallops dry with paper towels, then place them uncovered in the refrigerator overnight to dehydrate slightly. Using a small knife, separate the tiny outer muscle from each scallop and chop it finely.
- 3Heat a skillet over high heat, add a generous drizzle of oil, and season the scallops with salt. When the pan is very hot, sear the scallops for about 2 minutes without moving them, until a golden crust forms; transfer the scallops to a plate and let them rest.
- 4Reduce the heat to medium and add the butter to the same pan. Stir in the miso paste, garlic, brown sugar, the finely chopped scallop outer muscle, and a splash of water. Scrape the browned bits from the bottom of the pan and whisk until the sauce thickens and becomes glossy.
- 5Taste the sauce and adjust seasoning if needed; optionally stir in a few spoonfuls of the rested scallop juices for extra depth.
- 6Arrange the sautéed mushrooms on a serving plate, place the seared scallops on top, and spoon the miso‑butter sauce over everything. Garnish with chopped scallions and, if using, grated cured egg yolk.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Dry‑brine overnight
Pat the scallops dry and refrigerate uncovered overnight before searing.
Rest after searing
Transfer the seared scallops to a plate and let them rest before making the sauce.
Scrape and whisk for glossy sauce
Add butter, miso, garlic, sugar, chopped muscle, and water, then scrape browned bits and whisk until thick and glossy.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Sea Scallops in Miso Butter?
- About 30 minutes in total: 20 minutes of prep and 10 minutes of cooking.
- How many servings does this Sea Scallops in Miso Butter recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Sea Scallops in Miso Butter recipe come from?
- It was shared by meat.hanger on tiktok.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.