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.
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.
PrintMiso Blood Orange Scallops
Ingredients
- 1/2 teaspoon blood orange zest
- 1/4 cup blood orange juice (from 1 medium orange)
- 2 tablespoons red miso paste
- 1/2 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
Instructions
- 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.
- 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.
- 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).
- When the scallops are well browned, flip them over. If youre 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.
- Turn the heat down to medium and add the shallots to the pan. Cook for 1 minute, stirring.
- Add the miso blood orange mixture to the pan, and whisk to combine. Simmer for about 30 seconds,
- Turn off the heat and whisk in the remaining 1 teaspoon of butter and the parsley. Spoon the sauce over the scallops and serve.
Frequently Asked Questions
How do I get a proper sear on scallops without steaming them?
Pat the scallops very dry with paper towels before they go into the pan and make sure the pan is fully preheated over high heat with just a thin layer of oil. Crowding the pan traps steam, so cook in batches if needed and avoid moving the scallops until they release naturally after about 90 seconds. 
When should the miso glaze go on the scallops?
Apply the miso glaze in the final 30 to 60 seconds of cooking so it caramelizes against the hot pan without burning. Miso has natural sugars that scorch quickly, so timing here matters more than with a plain butter baste.
Can I substitute another citrus if blood oranges aren’t in season?
Cara cara oranges are the closest substitute in flavor and color. Navel orange juice with a small amount of fresh lemon added will also work and gives a bright citrus note that complements the savory miso without the visual drama of the blood orange.
