Golden-brown scallops, seared to perfection, rest atop a crispy, fried sage leaf. Each plump morsel is glazed with a luxurious sauce of nutty brown butter and savory white miso. The dish is elegantly plated, perhaps on a simple white plate, with the deep green sage leaf visible underneath the scallop. A final drizzle of the miso-butter sauce pools around the base, garnished with a few delicate microgreens.
Gathering Your Ingredients
This recipe is deceptively simple, relying on the quality of a few key components. For the best results, seek out “dry” sea scallops, which haven’t been treated with STP (sodium tripolyphosphate), as they sear much better than “wet” ones.
- 12 large dry sea scallops (about 1 lb), side muscle removed
- 12 large fresh sage leaves
- 3 tablespoons unsalted butter
- 1 tablespoon white miso paste
- 1 tablespoon neutral oil (like grapeseed or avocado)
- 1 tablespoon fresh lemon juice
- Kosher salt to taste
- Freshly ground black pepper to taste
Crafting Your Miso-Brown Butter Scallops: A Step-by-Step Guide
Follow these steps carefully for a restaurant-quality result right in your own kitchen. The key is preparation and moving confidently through each stage.
Step 1: Prep and Pat Dry
First, ensure your scallops are perfectly dry. Place them on a stack of paper towels and pat them thoroughly on all sides. This is the single most important step for achieving a beautiful crust. Remove the small, tough side muscle from each scallop if your fishmonger hasn’t already. Season both sides lightly with a pinch of salt and pepper. Remember, the miso will add saltiness later.
Step 2: Create the Miso-Brown Butter
In a small saucepan or skillet, melt the butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter foams, then subsides, and you see brown specks forming at the bottom. It will smell nutty and fragrant. Immediately remove from heat and whisk in the white miso paste until it’s completely smooth and incorporated. Stir in the fresh lemon juice. Set this sauce aside.
Step 3: Crisp the Sage Leaves
In a large, non-stick or cast-iron skillet, heat the neutral oil over medium-high heat. Once the oil is shimmering, carefully place the sage leaves in the pan. Fry for about 15-20 seconds per side until they become dark green and crisp. Quickly remove them with tongs or a fork and place them on a paper towel to drain.
Step 4: Sear the Scallops to Perfection
Using the same skillet with the sage-infused oil, ensure the pan is very hot. Carefully place the scallops in the pan, ensuring they are not touching. Do not move them! Let them sear for 1.5 to 2 minutes, until a deep golden-brown crust forms. Peek by lifting one edge, but avoid flipping prematurely. Using tongs, flip each scallop and cook for another 60-90 seconds, until just firm to the touch but still slightly translucent in the very center.
Step 5: Assemble and Serve Immediately
Place a crispy sage leaf on each serving plate. Top each leaf with one hot seared scallop. Gently re-warm the miso-brown butter sauce if needed, then spoon it generously over and around the scallops. Serve at once while everything is hot.
Basics & Tips for First-Timers
If this is your first time cooking scallops, don’t be intimidated. The most common mistake is moving the scallops too soon. Trust the process and let them form that crust. Also, avoid overcrowding the pan, as this will steam them instead of searing them. If your pan is small, cook in two batches. Finally, remember that scallops continue to cook slightly after being removed from the heat, so it’s better to err on the side of underdone.
Miso-Brown Butter Scallops on a Sage Leaf
- Total Time: 20 minutes
- Yield: 4 servings
Description
Pan-seared scallops are elevated with a rich, nutty miso-brown butter sauce and served on a crispy fried sage leaf for an elegant and flavorful appetizer or main course.
Ingredients
- 12 large dry-packed sea scallops, side muscle removed
- 12 fresh sage leaves
- 4 tablespoons unsalted butter
- 1 tablespoon white miso paste
- 1 tablespoon neutral oil (like grapeseed or canola)
- Salt and freshly ground black pepper to taste
- Lemon wedges, for serving (optional)
Instructions
- Pat the scallops completely dry with paper towels. Season lightly with salt and pepper.
- In a small bowl, mash 1 tablespoon of the butter with the miso paste until well combined. Set aside.
- Heat the oil in a large skillet over medium-high heat. Once hot, carefully add the sage leaves and fry for 10-15 seconds until crisp. Remove with a slotted spoon and drain on paper towels.
- Add the scallops to the same hot skillet, making sure not to overcrowd. Sear without moving for 2-3 minutes until a deep golden crust forms.
- Flip the scallops and cook for another 1-2 minutes until just cooked through. Remove scallops to a plate.
- Reduce heat to medium-low. Add the remaining 3 tablespoons of butter to the skillet. Let it melt and cook, swirling occasionally, until it turns a nutty brown color and smells fragrant, about 2-3 minutes.
- Remove skillet from heat. Whisk in the miso-butter mixture until fully incorporated and smooth.
- Return the scallops to the skillet and spoon the sauce over them to warm through for about 30 seconds.
- To serve, place each scallop on a crispy sage leaf and drizzle with the remaining miso-brown butter sauce from the pan. Serve immediately with lemon wedges if desired.
Notes
Ensure scallops are very dry before searing for the best crust. Do not move them in the pan until ready to flip. Watch the butter closely when browning—it can burn quickly. For a main course, serve over mashed potatoes or a simple risotto to soak up the delicious sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 179
- Sugar: 0
- Sodium: 269
- Fat: 20
- Saturated Fat: 6
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 1
Pro Tips & Clever Substitutions
- No White Miso? Yellow miso can be used, though it has a stronger, earthier flavor. Start with a slightly smaller amount and taste.
- Butter Concern: For a dairy-free version, use a high-quality vegan butter that browns well.
- Herb Swap: While sage is classic, a single fresh rosemary needle or a small thyme sprig can be fried and used as the base for a different aromatic profile.
- Deglaze the Pan: After searing the scallops, you can add a splash of white wine or vermouth to the hot pan to lift the fond, then whisk that into your miso-butter sauce for extra depth.
Serving & Presentation Inspiration
This dish is a stunning appetizer for a dinner party. For a more substantial meal, serve it atop a bed of creamy risotto, silky mashed potatoes, or soba noodles, allowing the miso-butter sauce to become part of the base. A simple arugula salad with a lemon vinaigrette on the side provides a fresh, peppery contrast that cuts through the richness beautifully.
How This Recipe Stands Out
You might have had seared scallops with a lemon-butter sauce, but the addition of miso is a game-changer. Unlike a classic beurre blanc, which is rich and acidic, the miso adds a deep, savory, umami complexity that elevates the sweet scallops to a new level. The fried sage leaf isn’t just a garnish; it’s an integral part of the bite, offering an earthy, crispy texture that complements the tender scallop and unctuous sauce.
Frequently Asked Questions
Can I make the sauce ahead of time?
Yes, you can prepare the miso-brown butter sauce a few hours in advance. Gently reheat it over low heat, adding a teaspoon of water if it has separated.
How do I know when the scallops are done?
The scallops are perfectly cooked when they are opaque around the edges but still have a slightly translucent center. They should feel firm but still yield slightly to pressure.
My scallops are sticking to the pan. What did I do wrong?
Sticking is usually caused by a pan that isn’t hot enough or scallops that weren’t patted completely dry. Ensure both of these steps are followed precisely.
What can I use instead of sage?
While sage is ideal, you can use a single small bay leaf as a base or simply omit the leaf and garnish with finely chopped chives for a fresh, oniony flavor.
Is it necessary to remove the side muscle on the scallop?
Yes, that small, tough tab of tissue never tenderizes during cooking. It’s easy to pinch off with your fingers and makes for a much more pleasant eating experience.
Final Thoughts
Miso-Brown Butter Scallops on a Sage Leaf is a recipe that proves elegance doesn’t have to be complicated. In just a few steps, you can create a dish that is visually stunning and bursting with complex, savory flavor. It’s perfect for a special occasion or for turning an ordinary weeknight into something extraordinary. So, gather your ingredients, trust your skillet, and prepare to impress. We’d love to see your creation—don’t forget to take a picture of your beautiful plate!
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