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