Miso Blood Orange Scallops
Recipe Type: Main
Serves: 2
  • ½ teaspoon blood orange zest
  • ¼ cup blood orange juice (from 1 medium orange)
  • 2 tablespoons red miso paste
  • ½ lb dry sea scallops
  • coarse salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon + 1 teaspoon unsalted butter, divided
  • 2 sprigs fresh thyme
  • 2 tablespoons minced shallot
  • 1 tablespoon finely minced fresh parsley
  1. In a small bowl, whisk together the blood orange zest, juice, and miso paste. Set aside. Warm a large pan over medium-high heat. Let it get really hot.
  2. Pat the scallops dry with a paper towel and season very lightly with salt and pepper. Add the oil and 1 tablespoon of butter to the pan; swirl to melt the butter.
  3. Add the scallops and thyme, being sure not to crowd the scallops, and let them get a good sear on the first side (2-3 minutes).
  4. When the scallops are well browned, flip them over. If you're feeling fancy, tilt the pan slightly and use a spoon to hit each scallop a few times with the fat in the pan. When the scallops are browned on the second side and almost cooked through, transfer them to a plate.
  5. Turn the heat down to medium and add the shallots to the pan. Cook for 1 minute, stirring.
  6. Add the miso blood orange mixture to the pan, and whisk to combine. Simmer for about 30 seconds,
  7. Turn off the heat and whisk in the remaining 1 teaspoon of butter and the parsley. Spoon the sauce over the scallops and serve.
Recipe by Honest Cooking at https://honestcooking.com/miso-blood-orange-scallops/