It’s my dad’s birthday today! My brother and I are patting each other on the back because we enrolled him in a Beer of the Month club for his birthday this year and saved ourselves him from getting something like socks or his fourth Roger Federer cap. His two great loves are beer and tennis (well, and Chinese food), so part of me is wondering how we didn’t think of Beer of the Month before, but most of me is just super glad for the friends who enrolled B2 and me in Salsa of the Month for our wedding gift, because (1) it is totally awesome to get salsa on your doorstep and (2) I definitely nabbed that idea from them.
These miso-glazed scallops aren’t technically part of my dad’s birthday, but they’re inspired by one of his favorite dishes, so I thought it was only fitting to post them today. My dad is a big sharer, the kind of person who gives Christmas gifts in November because he can’t wait to reveal them, and when he really loves something he’s eating, he tries to coax everyone else into having some instead of eating it himself (when he doesn’t love it so much, he tucks into it silently without foisting it on the rest of us; this is, um, probably the exact opposite of what I do). Whenever he orders miso-glazed black cod — which is whenever he sees it on the menu — he loves it so much that it all ends up on our plates, with just a few flakes of fish left on his own, and I always wonder whether he even got any. So when ALDI was generous enough to send me a package of their jumbo scallops, another tender, mild seafood and another one of my dad’s favorite foods, I thought I’d try his much-loved miso glaze on them and see how it worked.
They were, in a word, awesome. I always figured that miso-glazed black cod would be maddeningly difficult to get right, and scallops even more so. But every black cod recipe I came across led to this one from Nobu, which seemed oddly easy, and as it turns out, I think making it with scallops is even easier. The scallops only need 15 minutes or so to marinate, rather than the several days ideal for the fish, and since scallops cook so quickly, the cooking time goes down from an already quick 15 or so minutes to just barely five. On top of that, this method works wonderfully for both dry and wet scallops, because the marinade is a good substitute for the brine America’s Test Kitchen recommends to eliminate the occasional aftertaste you might get from wet scallops. The result of it all is an impossibly easy yet festive holiday dinner — deeply savory but gently sweet caramelization from the combination of miso, mirin, sake, and a touch of sugar (seriously, that’s it), crusted on tender, juicy break-apart scallops, for something that tastes way fancier than it really is. And the added bonus is that I can count ‘em up next time I serve it to a generous person like my dad, and make sure he actually gets some.
Happy birthday to my greatest dad, giver of bites of black cod and Thanksgiving gifts! Wishing we were celebrating together, but on the upside, I ate all these scallops for you, so it was like you were here and gave them all to me anyway.
Miso-glazed scallops
These scallops are my new favorite thing for a fancy but simple dinner. The miso is salty-sweet with a nutty, fermented undertone, and mixed with mirin and sake, it turns into a deeply rich and savory marinade that goes perfectly with a caramelized sugar crust on the scallops. I served them with Steph’s incredible miso mashed potatoes and some garlicky sauteed greens. Inspired by Nobu Matsuhisa.
Ingredients
- 2 tbsp white miso (I actually used a darker miso because that was what I had, shh don’t tell, but also feel free to do that too)
- 3 tbsp mirin, divided
- 3 tbsp sake, divided (seasoned rice vinegar also works)
- 2 tbsp sugar, divided
- 1 lb scallops (dry is ideal, but wet will work just fine, especially with the sugar-crust method here; see Notes)
- 2 tsp olive oil
- 2–3 tbsp sliced scallions (about 1 scallion)
Instructions
- To thaw the scallops, place them in a sealed container lined with paper towels and thaw overnight in the refrigerator. Alternatively, submerge the package in cold water and let sit at room temperature for 30 minutes. Once thawed, pat the scallops dry and set aside on a paper towel-lined plate.
- In a medium bowl large enough to hold the scallops, whisk together the miso, 2 tablespoons mirin, 2 tablespoons sake, and 1 tablespoon sugar. Add the scallops and marinate for 10-15 minutes.
- Once the scallops have marinated, place the remaining sugar in a small, shallow bowl. Remove each scallop from the miso marinade and shake to remove as much marinade as possible, then dip one side of the scallop in the sugar and remove to the same plate you used earlier. Reserve the marinade to cook into a sauce.
- Heat oil in a large skillet over medium heat until very hot, about 1 to 2 minutes. Place the scallops, sugar-side down, in a single layer on the skillet. Let cook, without touching, for 2 minutes. The bottoms should be well-browned and caramelized. Using a fish spatula, loosen and flip each scallop. Cook for 1-2 minutes longer, then remove to a plate.
- Add the remaining 1 tablespoon mirin and 1 tablespoon sake to the pan, then add the reserved marinade. Cook for about 30-60 seconds, scraping up any brown bits from the scallops, until sauce darkens slightly. Pour over scallops as desired, garnish with sliced scallions, and enjoy immediately.
Notes
Dry scallops are always the better choice if you can find them, since they’re not soaked in water or treated with preservatives and therefore have the purest and freshest flavor. But because wet scallops are what I most often come across, this method has been tweaked for them — the sugar crust will help caramelize the bottoms even with the moisture that will release from the scallops as they cook. If using dry scallops, feel free to skip dipping the scallops in sugar and add another teaspoon or two of sugar directly into the marinade instead.
Christie Finch
Wonderful! I’d love to have those in a pure vegan version as well! Do you have any recommendations?
tworedbowls
Hi Christie, I’m sorry, I’m not too sure what would be a good vegan substitute for scallops! I do love soy-braised tofu, though (here’s my MIL’s recipe that I adore!), and I feel like a sweet miso glaze might work well there too if you like tofu! I’d try searing the tofu like the recipe calls for, then use a marinade of 2 tbsp miso paste (provided it is made without bonito or other fish products), 3 tbsp mirin, 1-2 tbsp sugar, and 1-2 tablespoons of water, and simmer until the sauce reduces. (My guess is that the tofu would not need the sake.)
Now you’ve got me wondering how that would turn out 🙂 I’ll report back if I try it. I’d love to hear how it goes for you too if it strikes your fancy! Thanks so much for the kind words!
Christie F.
Thanks for the profound answer! 🙂
Anonymous
Lions mane mushroom!
Erica
I totally smiled when I read “fourth Roger Federer cap” and then got to thinking, “That’s actually a great gift idea for my mom…” haha! These scallops look so diviiiine! Pretty much anything miso glazed is a good bet, this would be such a hit with my own parents!
Monica
My husband loves scallops so I must make this for him. And I can never find dry scallops so a recipe that actually works better with wet ones is my answer! Thank you! Plus, a big happy birthday to your generous and kind dad!! Happy Holidays! : )
Michelle || Hummingbird High
bahahah well doesn’t your dad just sound like the sweetest person ever? i’m the total opposite too — if i hate something, i make erlend eat ALL OF IT because i’m the worst like that.
these scallops tho look tasty as heck! happy holidays!
Cristina
Beautiful, as always.
caitlin
these look positively delicious. will def try. happy holidays!
Madeline
oOoOh I LOVE scallops + miso so this sounds like a definite win!! And what a great idea for your dad…I totally might steal that Beer of the Month gift idea for my dad or hubby! ; ) I don’t know why I hadn’t thought of that before either!
Amanda | What's Cooking
I love that Nobu miso black cod. I actually just had it the other day and bought a tub of white miso that I’ll never get full use out of. I’ve been hunting around the internets for recipes. I used it on salmon. I like that you paid attention to the aftertaste, which can be a problem if you’re not careful. Happy Bday Bowl 1 dad! What a sweet post for him. Great photos as always. All the best.
Considering The Radish
Miso and scallops together sound like taking two incredible things and turning it into the best thing ever. I’m totally making these for my next indulgent dinner. And I may steal your beer-of-the-month idea for my dad’s birthday.
Lindsey
awww! your description of your dad is just the sweetest 🙂 happy birthday to him 🙂 and that marinade sounds amazing, yum! xo’s
Angela - Patisserie Makes Perfect
These look delicious – I love scallops and I just don’t eat them enough. Thanks for the recipe.
Ellie@fitforthesoul
I love to read about awesome dads! He sounds like loads of fun, Cynthia. 🙂 And omgness can we talk about those raw pieces of glory?! I love the first picture with raw scallops for some reason, and it’s also probably because I’m weird and love handling raw meat in general. 0_0
Abida
Looks amazing, I’ve only seen scallops served as tiny appetizers. Love this is like a meal itself.
genevieve y
Happy birthday to your dad!! He sounds like such an adorable and kind man! My boyfriend is a HUGE fan of miso cod, he also orders it whenever he sees it on the menu, although he doesn’t have the problem of having none left since I’m vegetarian and don’t eat fish, haha! Such a sweet post <3
lucykharris
You’re my new hero I’m going through your recipes and you literally use so many of my favourite flavours/food!!
Anonymous
Question: The ingredients list indicates dry scallops are best, yet the note at end of recipe states that wet scallops are best. Which is it? Thank you.
tworedbowls
Hi! Sorry for the confusion! The recipe was meant to indicate that dry scallops are always best if you can find them, because they aren’t soaked in water or treated with any preservatives, so they have the purest and freshest flavor; the note explains that the method for this recipe, however, is tweaked to best suit wet scallops, since they’re often more widely available and more affordable. If you can find dry scallops, that’s still best — you can skip dipping the scallops in sugar. I hope that makes sense! I’ll edit the recipe to clarify. Thank you for pointing this out!
Regina Edgin
Hello!
I’m sure this is a simple and basic recipe but may I get your recipe for the “garlicky sauteed greens” you made with your Miso-glazed scallops? They look delicious!
Thank you!
Regina Edgin
tworedbowls
Hi Regina! Of course! All I do, essentially, is heat up some oil in a wok over high heat until shimmering and add some thinly sliced or minced garlic; throw in a big pile of greens of your choice (I like bok choy, kale, Swiss chard, or even broccoli or asparagus) and season generously with salt and pepper, and stir until just beginning to soften; drizzle about 1/4 cup of chicken stock over it, lower the heat, cover, and let steam until tender and delicious.
There’s a similar recipe in my cookbook!
Lauren
I made this for dinner tonight, and everyone licked their plate clean. It was delicious. Thank you for sharing this!
★★★★★
jEFF bRIDGES
Looking forward to trying this!
genii
Excellent
★★★★★
Don
This better be good.
Michelle
This was ridiculously delicious. I had four large scallops and prawns. Just wow!
★★★★★
Jeanne H
I’ve made this several times. I follow the recipe exactly and use the none sugar route on the scallop searing. I also make the potatoes and garlic spinach as recommended. It is so good. Mine always looks just like your finished product which is a pleasant surprise. Thank you for the recipe.
★★★★★