Scallop Sauté with Miso Sauce

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This elegant scallop sauté with miso sauce is a sophisticated high-protein dish that balances delicate seafood with deep, savoury Japanese flavours. The succulent scallops are quickly seared to achieve a golden crust while remaining tender in the middle, then finished with a rich glaze of white miso, mirin, and a touch of double cream. It is a wonderful example of fusion cooking, combining traditional French-style searing techniques with the salty-sweet complexity of fermented soy paste and sharp wholegrain mustard.

Ideal as a light main course or an impressive dinner party starter, this recipe is naturally packed with nutrients and heart-healthy proteins. The addition of fresh, peppery watercress provides a crisp contrast to the buttery sauce, while a final dusting of Parmesan adds an unexpected but delicious umami depth. Serve it alongside steamed greens or crusty bread to soak up every drop of the luxurious miso dressing.

Ingredients for Scallop Sauté with Miso Sauce

230g very fresh scallops (without their coral)
salt and pepper
1 diente de ajo, triturado
plain flour — to dust the scallops
1-2 tablespoons sunflower or vegetable oil
2 tablespoons white wine
2 tablespoons miso
1 cucharada de mirin
1 cucharadita de salsa de soja
1 teaspoon superfine sugar 1-2 tablespoons water
1/2 tablespoons whole-grain mustard
2 cucharadas de nata doble
small bunch watercress
freshly grated Parmesan cheese to taste

How to make Scallop Sauté with Miso Sauce

Season the scallops with the salt, pepper, and garlic and then lightly dust with flour.
Heat the oil in a small frying pan. Briefly fry both sides of the scallops until seared on the outside, but still rare in the middle.
Take the pan off the heat and remove the scallops. Add the white wine and then the miso, mirin, soy sauce, sugar, and water to pan and stir. Return to the heat and being to a boil, stirring, then remove. Mix in the mustard and double cream.
Tear the leaves off the watercress and arrange on a large plate. Chop the stems finely and set aside as a garnish. Place the scallops on the bed of watercress leaves, pour the hot sauce over, and garnish with the finely chopped watercress stems. Sprinkle with Parmesan cheese and serve.

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