These miso-glazed scallops are everything you want in a weeknight dinner or an impressive appetizer. They’re fast, elegant, and packed with that savory-sweet umami from the miso glaze.
Why You’ll Love This Recipe
Big sea scallops are broiled until golden on top and stay buttery inside. The miso glaze gives them depth, while lime and scallions brighten it all up.
Ingredients You’ll Need
- Sea scallops – Look for dry scallops.
- White miso paste – Mild, slightly sweet, and perfect for seafood.
- Mirin and sake – Japanese rice wines (see subs below).
- Fresh ginger, lime juice, scallions – For brightness and depth.
How to Make Miso Scallops
Step 1: Marinate the Scallops
Whisk together miso, mirin, sake, scallions, and ginger. Coat scallops in this marinade and refrigerate for at least 2 hours, or overnight.
Step 2: Broil
Preheat the broiler. Place scallops on a lined tray and broil for about 4 minutes—just until caramelized and opaque inside.
Step 3: Finish and Serve
Drizzle with lime juice, garnish with scallions, and serve hot over rice, noodles, or veggies.
Tips for Success
- Use dry scallops for better browning and flavor.
- Don’t overcook—they should stay creamy in the center.
- Marinate longer (overnight) for more flavor.
- Substitutes: Use white wine for sake and rice vinegar + a touch of honey for mirin.
Serving Suggestions
- Serve with garlic noodles, jasmine rice, or sautéed greens.
- Great with a cold cucumber salad or steamed bok choy.
- Finish with lime wedges and a glass of chilled sake.
Leftovers & Storage
- Fridge: Up to 2 days in an airtight container.
- Reheat gently in a pan (not microwave).
- Freezing: Not recommended once cooked, but you can freeze marinated raw scallops for 1–2 weeks.
FAQs About Miso-Glazed Scallops
Can I use bay scallops instead?
Yes, but reduce cooking time to 1–2 minutes since they’re smaller.
Can I grill them?
Yep! Use a grill basket or skewers and grill for 2–3 mins per side.
Can I make this ahead?
Yes—marinate the scallops a day ahead. Broil just before serving.
Is miso gluten-free?
Check the label. Some are made with wheat/barley; look for “gluten-free” varieties.
Can I freeze leftovers?
Cooked scallops don’t freeze well. Freeze marinated scallops instead, up to 2 weeks.
Final Thoughts
Miso-glazed scallops bring restaurant-style elegance to your table with zero fuss. That sweet-savory glaze, those creamy centers—it’s the kind of meal that makes you feel like a chef without breaking a sweat. Perfect for dinner parties, date night, or a treat-yourself kind of weekday.
Japanese Miso Butter Scallops
Elegant yet quick to prepare, these Miso Scallops bring a delicate, umami-packed flavor that works beautifully for a weeknight meal or when you’re entertaining guests.
Ingredients
- ½ cup white miso
- 2 tablespoons mirin (rice cooking wine)
- 2 tablespoons sake
- 2 teaspoons minced fresh ginger
- 1 pound sea scallops
- Juice of 1 lime
- ¼ cup minced scallions (white and green parts)
- Vegetable oil (for brushing the pan; or nonstick cooking spray)
- Sliced scallions (to serve; optional)
- Hot rice (to serve; optional)
Instructions
- In a shallow dish large enough to hold the scallops in a single layer, whisk together the miso, mirin, sake, scallions, and ginger. Add the scallops and toss gently to coat them evenly in the marinade.
- Cover the dish and let it sit in the fridge for at least 2 hours—overnight is even better if you have time.
- When you’re ready to cook, preheat the broiler. Lightly oil a rimmed baking sheet or coat it with nonstick spray. Lining the sheet with parchment paper can make cleanup easier.
- Remove the scallops from the marinade and place them on the prepared sheet, leaving about ½ inch of space between each one.
- Broil the scallops for 3 to 4 minutes, just until the tops are beautifully golden and the centers are opaque and creamy white. There’s no need to flip them—let the broiler work its magic on one side.
- Once out of the oven, drizzle the scallops with fresh lime juice and garnish with extra scallions if desired. Serve immediately, browned side up, with hot rice on the side if you like.
Notes
- You can also cook these on the grill. A grill basket works well, or thread the scallops onto two parallel skewers to keep them stable and easy to flip.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 309Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 46mgSodium 2040mgCarbohydrates 31gFiber 2gSugar 6gProtein 29g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
