Big Scallops, quick sear, instant restaurant energy. There's something about miso butter and sea scallops that just gets each other. It's sweet, salty, umami, and honestly way too easy for how good it tastes.
The contrast is what makes it work. Sweet, delicate scallops develop a golden crust, then get coated in a glossy miso-butter sauce that’s salty, rich, and balanced with a touch of citrus.
Miso-Butter Scallops
Servings: 2–3
Total time: about 15 minutes
Cooking method: pan-seared
Optional Filipino twist: serve with garlic rice and a squeeze of calamansi instead of lemon
INGREDIENTS
300g Pacific Bay U.S. Scallop Meat
1 tablespoon neutral oil
1 tablespoon butter
1 teaspoon white miso paste
1 teaspoon mirin
½ teaspoon soy sauce
1 teaspoon lemon juice
PROCEDURE
Prepare the scallops before searing. Pat the defrosted scallops very dry using paper towels to help them caramelize properly.
Sear the scallops until golden and lightly caramelized. Heat oil in a pan over medium-high heat and cook the scallops for about 30 to 45 seconds per side until golden brown. Remove and set aside.
Build the miso-butter sauce in the same pan. Lower the heat slightly, melt the butter, then whisk in miso paste, mirin, and soy sauce until smooth and fully combined.
Balance the sauce with acidity. Add lemon juice and stir briefly to brighten the flavor and balance the richness of the butter and miso.
Finish the scallops with the sauce and serve immediately. Return the scallops briefly to the pan to coat them lightly in the sauce, or spoon the sauce over plated scallops before serving.
NOTES
Why Pacific Bay
Pacific Bay U.S. Scallop Meat features tender, large-sized sea scallops that have been frozen fresh to lock in the natural flavors and textures. The scallops come cleaned and ready to cook, making it easier to prepare quick seafood dishes at home without complicated prep.
Chef’s Tips
Pat the scallops completely dry before cooking to achieve better browning. Use high heat and avoid overcrowding the pan so the scallops sear instead of steam. Remove the scallops quickly once cooked to keep them tender. Add a splash of cream to the sauce if you want a richer finish.
Easy Swaps / Alternatives
You can substitute U.S. scallops with Pacific Bay Jumbo Shrimp or Bay Scallop Meat. Salmon also works well with miso butter flavors.
Serving Ideas
Serve with steamed rice or buttered noodles. Blanched spinach, asparagus, or sautéed mushrooms pair well with the richness of the sauce. Finish with extra lemon or calamansi for brightness.
Leftovers and Storage
Store leftovers in an airtight container in the refrigerator for up to 1 day. Reheat gently over low heat to avoid overcooking the scallops.
FAQS
How do I know when scallops are cooked?
Scallops are done when the outside is golden and the center turns opaque but still tender.
Can I make the sauce ahead of time?
Yes. The miso-butter sauce can be prepared ahead and reheated gently before serving.
What can I substitute for mirin?
You can use a small pinch of sugar mixed with water if mirin is unavailable.
How do I store leftover scallops?
Keep leftovers refrigerated in a sealed container for up to one day.
Can I grill the scallops instead of pan-searing?
Yes. Grilling adds a smoky flavor and works especially well with the miso butter sauce.
Ready to try these rich, buttery miso scallops? Shop for Pacific Bay U.S. Scallop Meat in leading supermarkets or online at pacificbay.com.ph.