📝 About This Recipe
Elevate your next coastal feast with these succulent jumbo sea scallops, seared over high heat to achieve a perfect caramelized crust while remaining buttery and tender inside. This dish marries the briny sweetness of the ocean with a rich, savory miso-ginger compound butter that melts into a luxurious glaze. It is a sophisticated fusion of Japanese flavor profiles and classic grilling techniques, perfect for an impressive appetizer or a light, elegant main course.
🥗 Ingredients
The Scallops
- 12-16 pieces Jumbo Sea Scallops (dry-packed, tough side muscle removed)
- 2 tablespoons Grapeseed Oil (or any high-smoke point oil)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Freshly Ground Black Pepper
Miso-Ginger Butter
- 4 tablespoons Unsalted Butter (softened to room temperature)
- 1 tablespoon White Miso Paste (Shiro miso for a milder flavor)
- 1 teaspoon Fresh Ginger (grated into a paste)
- 1 clove Garlic (minced very finely)
- 1 teaspoon Honey (to balance the saltiness)
- 1/2 teaspoon Toasted Sesame Oil
For Garnish & Finishing
- 2 pieces Scallions (thinly sliced on a bias)
- 1 teaspoon Toasted Sesame Seeds (black or white)
- 1 piece Fresh Lime (cut into wedges)
- 1 handful Micro-Cilantro (optional for plating)
- 1 pinch Red Chili Flakes (optional for heat)
👨🍳 Instructions
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1
Prepare the Miso Butter: In a small bowl, combine the softened butter, white miso paste, grated ginger, minced garlic, honey, and sesame oil. Use a fork to mash and whip the ingredients together until completely smooth and aerated.
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2
Set the butter aside at room temperature if cooking immediately, or roll into a log using parchment paper and refrigerate if preparing in advance.
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3
Prep the Scallops: Remove the scallops from the refrigerator. Pat them extremely dry on all sides using paper towels. This is the most crucial step for achieving a proper crust.
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4
Locate and remove the 'foot' or side muscle from each scallop—it is a small, tough rectangular tag of tissue on the side. Simply pinch and pull it off.
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5
Preheat your grill or grill pan to medium-high heat (about 400-450°F). Ensure the grates are clean and well-oiled to prevent sticking.
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6
Lightly coat the scallops with grapeseed oil and season both sides with kosher salt and black pepper. Do not season too early, or the salt will draw out moisture.
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7
Place the scallops on the hot grill. If using a gas grill, close the lid. Let them sear undisturbed for 2-3 minutes. You are looking for distinct grill marks and a firm release from the grate.
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8
Carefully flip the scallops using thin metal tongs. They should come away easily; if they stick, give them another 30 seconds.
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9
Immediately after flipping, place a small dollop (about 1/2 teaspoon) of the miso butter onto the seared top of each scallop.
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10
Grill for an additional 1-2 minutes on the second side. The butter will melt down the sides, basting the scallop in savory richness.
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11
Remove the scallops from the grill while the centers are still slightly translucent (opaque on the outside). Do not overcook, as they will become rubbery.
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12
Transfer to a warm platter. Garnish immediately with sliced scallions, toasted sesame seeds, and a tiny pinch of chili flakes if desired.
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13
Serve warm with fresh lime wedges on the side to provide a bright acidic contrast to the rich miso butter.
💡 Chef's Tips
Always buy 'dry-packed' scallops; 'wet' scallops are treated with phosphates that prevent them from searing and result in a soapy taste. If using wooden skewers to make them easier to flip, soak the skewers in water for 30 minutes prior to prevent burning. Ensure your grill is screaming hot before the scallops touch the metal; high heat is the secret to the Maillard reaction (browning). Don't crowd the grill; leave at least an inch of space between each scallop to ensure they sear rather than steam. If you don't have a grill, a heavy cast-iron skillet works beautifully—just use a high-heat oil and follow the same timing.
🍽️ Serving Suggestions
Pair with a chilled, crisp Glass of Sancerre or a dry Riesling to cut through the richness of the miso. Serve over a bed of coconut-ginger forbidden rice for a striking visual contrast. Accompanied by charred baby bok choy or snap peas sautéed with garlic. A light cucumber and radish salad with a rice vinegar dressing makes for a refreshing side. Drizzle any extra melted miso butter over the entire plate before serving.