📝 About This Recipe
This elegant Wafu-pasta represents the perfect marriage of Italian technique and Japanese soul, blending the silky richness of French butter with the deep, fermented complexity of Shiro miso. Plump, pan-seared sea scallops provide a sweet, oceanic contrast to the savory sauce, which clings beautifully to every strand of al dente spaghetti. It is a sophisticated, high-impact dish that delivers an explosion of umami while remaining remarkably light on the palate.
🥗 Ingredients
Pasta and Scallops
- 200 grams Spaghetti or Linguine (high-quality bronze-cut pasta preferred)
- 8-10 pieces Large Sea Scallops (dry-packed, adductor muscle removed)
- 1 tablespoon Neutral Oil (such as grapeseed or avocado oil for searing)
- to taste Kosher Salt (for seasoning scallops and pasta water)
Miso Butter Sauce
- 4 tablespoons Unsalted Butter (high-quality European style, divided)
- 1.5 tablespoons White Miso Paste (Shiro Miso) (milder and sweeter than red miso)
- 3 cloves Garlic (very finely minced)
- 1 small Shallot (finely minced)
- 2 tablespoons Dry Sake (or dry white wine)
- 1/2 cup Pasta Cooking Water (reserved from the pot)
- 1 teaspoon Soy Sauce (usukuchi (light color) preferred)
Garnish and Finishing
- 2 tablespoons Fresh Chives (finely chopped)
- 1/4 cup Shredded Nori (Kizami Nori) (for umami and texture)
- 2 pieces Lemon Wedge (for a bright finish)
- 1 teaspoon Toasted Sesame Seeds (optional)
👨🍳 Instructions
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1
Bring a large pot of water to a boil and season generously with salt (it should taste like the sea).
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2
Pat the scallops extremely dry using paper towels. This is crucial for achieving a golden-brown crust. Season lightly with salt just before cooking.
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3
In a small bowl, whisk together the miso paste and 1 tablespoon of the pasta water (once warm) to create a smooth slurry. Set aside.
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4
Drop the pasta into the boiling water and cook for 1-2 minutes less than the package directions for a perfect al dente texture.
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5
While the pasta cooks, heat the neutral oil in a large stainless steel or cast-iron skillet over high heat until it begins to shimmer.
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6
Carefully place the scallops in the pan, leaving space between them. Sear undisturbed for 2 minutes until a deep golden crust forms. Flip and sear for 30-60 seconds on the other side. Remove scallops to a warm plate.
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7
Wipe the skillet clean with a paper towel and reduce heat to medium. Add 2 tablespoons of butter.
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8
Once the butter foams, add the minced shallots and garlic. Sauté for 1-2 minutes until translucent and fragrant, being careful not to burn the garlic.
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9
Deglaze the pan with the sake, scraping up any browned bits from the bottom. Let the liquid reduce by half.
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10
Lower the heat to low and whisk in the miso slurry, soy sauce, and the remaining 2 tablespoons of butter until a creamy, emulsified sauce forms.
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11
Using tongs, transfer the pasta directly from the boiling water into the skillet. Add 1/4 cup of the reserved pasta water.
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12
Toss the pasta vigorously in the sauce over medium-low heat for 1 minute, adding more pasta water if the sauce looks too thick. The sauce should be glossy and coat every strand.
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13
Gently fold the seared scallops (and any juices from the plate) back into the pasta to warm through for 30 seconds.
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14
Divide the pasta between two warmed bowls. Top with a generous amount of shredded nori, fresh chives, and sesame seeds.
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15
Serve immediately with a lemon wedge on the side to cut through the richness.
💡 Chef's Tips
Always use 'dry' scallops; 'wet' scallops are treated with phosphates that prevent them from searing properly and release excess water. Don't boil the miso sauce over high heat for long periods, as it can become grainy and lose its delicate aroma. If you find the dish too salty, reduce the added salt in the pasta water, as miso and soy sauce already provide significant sodium. For an extra layer of flavor, try using 'brown butter' (beurre noisette) as the base for the sauce. If you cannot find Shiro miso, Yellow miso works as a substitute, but avoid Red miso as it will overpower the delicate scallops.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Chablis or a dry Japanese Sake (Junmai Ginjo). A simple side of charred broccolini with lemon zest complements the richness of the butter. Serve with a light cucumber and wakame sunomono salad to cleanse the palate between bites. For a truly indulgent meal, start with a light ginger-infused clear dashi soup.