Seared Scallops With Browned Butter–Miso Sauce

Scallops are quick to cook, but taken past the point of perfectly done, they turn rubbery. This recipe focuses on searing them perfectly with a simple sauce of browned butter and miso, sweetened with a tablespoon of mirin.

By 177milkstreet

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1.125 pounds dry sea scallops
• 0 kosher salt
• 1 tablespoon neutral oil
• 4 tablespoons salted butter
• 1 tablespoon white miso
• 1 tablespoon mirin
• 2 tablespoons water
• 0 ground black pepper
• 2 tablespoons finely chopped chives

Instructions

1. Lightly season the scallops on all sides with salt. In a 12-inch skillet over medium-high, heat the oil until barely smoking. Quickly pat the scallops dry once again and place them in the pan, a flat side down and spaced evenly apart. Cook without disturbing until the scallops release easily and are deeply browned on the bottoms, 2 to 4 minutes. Flip each scallop. After they have all been flipped, immediately transfer to a large plate.
2. Reduce to medium and add the butter to the skillet. Cook, swirling the pan, until the butter smells nutty and the milk solids are beginning to brown, about 2 minutes. Remove from the heat and add the miso, mirin and 2 tablespoons water; whisk until smooth and emulsified.
3. Return the scallops to the skillet. Cook, stirring and tossing, until opaque throughout, about 1 minute. Taste the sauce and season with salt and pepper. Transfer the scallops browned sides up to a platter or individual plates. Spoon the sauce over and around the scallops, then sprinkle with the chives.