Ingredients
Scale
- 1/2 cup white or yellow miso
- 1/2 cup mirin
- 2 tablespoons honey
- 16 large sea scallops
Instructions
- Make the glaze: Preheat the oven to broil. In a bowl large enough to hold the scallops, whisk together the miso, mirin, and honey.
- Coat the scallops: Add the scallops and turn to coat them evenly. Marinate for 30 minutes, or refrigerate for up to 24 hours.
- Broil: Place the scallops on a foil-lined baking sheet. Broil for 4 minutes on each side, or until golden and cooked through.
- Finish the sauce: Pour the leftover marinade into a small saucepan and bring to a boil. Boil for 3 minutes, then spoon over the cooked scallops if desired.
Notes
Make It Weeknight-Friendly
The marinade takes just a few minutes to mix, and the scallops cook under the broiler in about 8 minutes.
Shortcut Option
Mix the miso, mirin, and honey earlier in the day and refrigerate. Add the scallops when you’re ready to start dinner.
Upgrade Move
Serve the scallops with a little of the warm miso glaze spooned over the top for an extra hit of sweet, savory flavor.
Serve, Savor & Share
Serve over steamed rice with roasted broccoli, snap peas, or a simple cucumber salad. The extra glaze is especially good spooned over the rice.
