These juicy Miso Scallops will be your new favorite way to prepare scallops. The slightly sweet and salty miso glaze takes these shellfish to the next level!
Every Sunday we go to the farmers’ market to buy our food for the week. One of our first stops is the fish stand to get the freshest catch and visit the owners (two of Kenya and Chloe’s favorite ladies), Marilyn and Eileen. M&E have watched my little ones grow up and they always squeal with glee as soon as they see the kids, putting enormous smiles on their faces and making them feel quite important.
Over the years, Kenya, Chloe and Gemma have gotten a lot more verbal about what foods we should purchase. One of Chloe’s most recent favorites are the gorgeous jumbo sea scallops that Marilyn and Eileen frequently have on display. The first time Chloe said she wanted them I was hesitant, as I couldn’t imagine her actually wanting to eat them.
My own childhood experience with scallops was seriously marred by the frozen breaded scallops from the box that my parents left the babysitter to reheat for us on the nights they went out. But I realized that, as many parents do, I was unfairly projecting my own childhood judgments onto Chloe, so I thought twice about it and gave in to her culinary curiosity.I’m so glad I did because my whole family is in love with scallops now. Now, no matter how many scallops I buy, without fail it is never enough. Chloe will eat 6-8 in one sitting!
I love getting creative with my preparation. At first I started with a simple sauté, but over time I’ve tried making simple pan sauces or, like in this recipe, lightly coating the scallops with a miso glaze to give them a slightly sweet and salty coating on the outside. If you’re looking for more ways to use miso try my Miso Marinated Fish, Miso Soup or these irresistible Gluten Free Vegan Miso Chocolate Chip Cookies!
When you’re looking for a simple 1, 2, 3 entree for your troops, I highly suggest these Miso Scallops. You may introduce your brood to a brand new favorite!
- Preheat oven to broil.
- In a bowl large enough to fit the scallops, mix together the miso, mirin and honey. Add the scallops and turn to coat.
- Marinate scallops for 30 minutes or up to 24 hours.
- Place scallops on a foil-lined baking sheet and broil for 4 minutes on each side or until golden.
- Place remaining marinade in a small saucepan and boil for 3 minutes to heat through and pour over cooked scallops if desired.