Scallops. Aren’t they fancy? Reserved for black tie, white tablecloth affairs. Pure indulgence, right? Not really. These succulent marshmallows of the sea are surprisingly inexpensive and easy to cook.
Now, you could always just sear them off with salt and pepper and call it a day. But you could take a little time and glaze the scallops with blood oranges and miso paste.
Miso blood orange scallops are a delightful fusion of Asian and citrusy flavors. The scallops are seared in olive oil to create a beautifully caramelized crust and bathed in a luscious sauce made from blood orange juice, miso paste, and shallots. The result is a dish that is both sweet and savory.
Blood oranges, with their deep red color, are rich in anthocyanins, which are powerful antioxidants that help protect your body against oxidative stress.
Scallops are a great source of lean protein and are low in fat. Basically, this dish is a nutritious choice for seafood lovers.
The miso paste adds a unique umami flavor to the dish. The red miso has a much stronger, saltier flavor than its white and yellow counterparts, but they all have an interesting, earthy, umami-packed flavor profile that will spice up a wide range of dishes.
MISO BLOOD ORANGE SCALLOPS
Equipment
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Large pan
Ingredients
- 1/2 tsp blood orange zest
- 1/4 cup blood orange juice
- 2 tbsp red miso paste
- 1/2 lb dry sea scallops
- coarse salt and black pepper freshly ground for seasoning
- 1 tbsp olive oil
- 4 tsp unsalted butter
- 2 nos. fresh thyme sprigs
- 2 tbsp shallot minced
- 1 tbsp fresh parsley finely minced
Instructions
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To make the orange miso sauce, whisk together the blood orange zest, juice, and miso paste. Set aside.
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Warm a large pan over medium-high heat.
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Pat the scallops dry with a paper towel and season very lightly with salt and pepper.
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Add the oil and 1 tablespoon of butter to the pan. Add the scallops and thyme and let them get a good sear (2-3 minutes).
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When the scallops are well-browned on both sides, transfer them to a plate.
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Turn the heat down to medium and add the shallots to the pan. Cook for 1 minute, stirring.
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If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
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