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Miso Blood Orange Scallops

Miso Blood Orange Scallops


Scallops are an affordable, indulgent food when created at home with exciting flavors and sauces. This combination balances the tart citrus with the buttery seared scallops.
By Brittany Everett
miso blood orange scallops recipe

I combined the tart, berry-like blood orange juice with some red miso paste for the sauce. If you don’t have red miso paste (or white or yellow, for that matter) it’s a product I’d highly recommend adding to your regular rotation. The red variety has a much stronger, saltier flavor than its white and yellow counterparts, but they all have an interesting, earthy, umami-packed flavor profile that will spice up a wide range of dishes.

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.

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