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.
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.