Miso Butter Scallops

Possibly my favourite scallop recipe of all time. And it really couldn't be simpler. 


Miso Butter

White miso paste
Unsalted butter - room temperature

1.  Combine 1 part miso paste to 3 parts butter and mix well. Refrigerate until required




Miso Butter Scallops


Doz. scallops
2 tblspn miso butter
Freshly cracked white pepper
Eschallots - julienne


1. Melt butter in a pan over high heat, until bubbly and slightly browned
2. Toss in scallops and cook for 1-2mins each side. No more or you risk over cooking them
3. Plate up and serve with freshly cracked white pepper, eschallots and butter from the pan

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My favourite bit of this recipe is the cooked miso in the bottom of the pan after the scallops are cooked. It turns this lovely golden brown colour and has an excellent flavour. So I usually get a slotted spoon and fish these bits out to serve on top of the scallops.