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Here is another one of my restaurant series that is ALL about dishes I learned to cook in the restaurant industry. These Japanese Misoyaki Butter Scallops are perfectly pan seared and the butter sauce is 👌 to die for! Make sure to check out my tips on help buying the scallops and how to get the perfect sear!
Why You’ll Love Misoyaki Butter Scallops
You can enjoy these buttery and delicious scallops that would cost you a ton at a restaurant right from the comfort of your own home. They are so easy and quick to make, you will be in love! Just wait until these scallops in their misoyaki butter sauce melt in your mouth! You are in for a treat!
How To Prepare Misoyaki Butter Scallops
🍄🟫 Arrange the thinly sliced shiitake on lined sheet pans without overcrowding. Place in the oven at 170°F with the door slightly propped open by a wooden spoon to dehydrate. It will be about 1 ½-2 hours.
🌬️ Remove the foot of the scallops and let them sit uncovered in the fridge to air dry for as long as you can, let them come to room temperature before searing. An alternate choice is I also like to take my hair dryer on cool and dry out the surface of the scallops on both sides. This is a much quicker choice, you can see how I did it in my Misoyaki Butter Scallops video at the bottom
🧈 Add the sake and mirin to a saucepan and reduce by half. Add in sugar and miso. Cook together on low heat for 1-2 minutes, until the sugar fully dissolves. Kill heat and add butter. Mix well.
🧂 Season scallops with salt and pepper.
🔥 Preheat a pan, I highly recommend using a stainless steel pan, for 2 minutes on high. Add some olive oil. Sear the scallops, giving them a lil shake. Let them sit, unbothered, for 3-5 minutes depending on size. Flip and sear another 30-60 seconds.
🎛️ Preheat your oil to about 350°F or until your wooden spoon bubbles and fry the shiitake in batches until golden. Hit ’em with salt and pepper.
🍽️ Add the Misoyaki Butter Sauce to the bottom of a plate, serve the scallops, top with chives and shiitake.
🫶 And that is it, subscribe for more!
Variations for Misoyaki Butter Scallops
- Potatoes and bok choy Variation: For a heartier meal, a common way to serve scallops is on top of a bed of mashed potatoes with a veggie on the side. Since these are scallops have a Japanese flavor profile, bok choy is a great choice.
- Meunière Variation: Want something with a little more earthy, briny, lemony taste? Head over to my Scallops Meunière.
🔥Chef Nadia’s Tip🔥
- I like to take a blow dryer or a fan on COOL and dry proteins on both sides to draw out moisture so you can get a nice hard sear. You can also achieve this by leaving it uncovered in the fridge for a couple hours but then you gotta wait for proteins to be room temp… so this is a little shortcut for the perfect pan seared scallops!
- Use a stainless steel pan, you’ll get a better sear on your scallops and you can build your Misoyaki Butter Sauce after.
- When buying scallops get ‘DRY’ scallops because they will sear & taste better but also you won’t be getting scallops that have been injected with water.
- Give them a lil shake when searing (always on a preheated pan) so they don’t stick but then let them be to develop a hard sear. I always sear 4-5 minutes on one side and 30-60 seconds on the other depending on size.
Recipes that Pair with Misoyaki Butter Scallops
Common Questions
Those are cooking tweezers and they’re great, especially for frying!
Misoyaki Butter Scallops
Equipment
- 1 stainless steel pan
- 1 knife
- 1 cutting board
- 1 baking sheet
Ingredients
- ¼ cup sake
- ¼ cup rice vinegar , or mirin
- 2 ½ tbsp sugar
- 2 tbsp white miso
- 1 ½ tbsp butter
- 10 scallops
- Chives to taste
- 10-12 shiitake mushrooms, very thinly sliced
Instructions
- Arrange the shiitake on lined sheet pans without overcrowding. Place in the oven at 170°F with the door slightly propped open by a wooden spoon to dehydrate. It will be about 1 ½-2 hours.
- Remove the foot of the scallops and let them sit uncovered in the fridge to air dry for as long as you can. I also like to take my hair dryer on cool to dry out the surface.
- Add the sake and mirin to a saucepan and reduce by half. Add in sugar and miso. Cook together on low heat for 1-2 minutes until sugar is fully dissolved. Kill heat and add butter. Mix well.
- Season scallops with salt and pepper.
- Preheat a pan for 2 minutes on high. Add some olive oil.
- Sear the scallops, giving them a lil shake. Let them sit unbothered for 3-5 minutes depending on size. Flip and sear another 30-60 seconds.
- Preheat your oil to about 350°F or until your wooden spoon bubbles and fry the shiitake in batches until golden. Hit em with salt and pepper.
- Add the sauce to the bottom of a plate, serve the scallops, top with chives and shiitake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
