Seriously Good Scallops Sautéed in Miso Butter Soy Sauce
I used delicious scallops from Nova Scotia—where I live now—to make this Japanese-style dish.
It's like scallops steak if you use large scallops, and it tastes so delicious.
Start with 2 tablespoons for the combined seasoning; taste, and adjust if it tastes too strong. I've listed the minimum amount of sugar, so please adjust that to suit your taste. Recipe by m miller
Seriously Good Scallops Sautéed in Miso Butter Soy Sauce
I used delicious scallops from Nova Scotia—where I live now—to make this Japanese-style dish.
It's like scallops steak if you use large scallops, and it tastes so delicious.
Start with 2 tablespoons for the combined seasoning; taste, and adjust if it tastes too strong. I've listed the minimum amount of sugar, so please adjust that to suit your taste. Recipe by m miller
Cooking Instructions
- 1
Slice the onion and garlic, and chop the mushrooms into preferred sizes. Coat the scallops with katakuriko (not listed). Mix together all the ingredients for the combined seasoning.
- 2
Heat half the butter in a frying pan, and sauté the garlic until fragrant. Add the onions and cook until soft. Add the mushrooms and sauté quickly. When cooked, transfer onto a dish.
- 3
Heat the rest of the butter in the frying pan, and cook the scallops on both sides. Add half the combined seasoning , cover the pan, and let steam for a little.
- 4
After steaming for a minute, add the cooked vegetables from Step 2 and the rest of the combined seasoning into the pan to mix. Serve with some green onions and lemon juice if you'd like.
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