Seared Scallops with Bok Choy and Miso

Ready in 45 minutes
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Seared Scallops with Bok Choy and Miso"

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Yellow miso (also known as shinshu miso) is available in the refrigerated Asian foods section of some supermarkets and at natural foods stores


Ingredients

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1 tablespoon yellow miso; (fermented soybean paste)
1 tablespoon seasoned rice vinegar
1 tablespoon mirin; (sweet Japanese rice wine)
1/4 teaspoon fresh ginger; grated peeled
2 teaspoons vegetable oil; divided
1/2 teaspoon Asian sesame oil; divided
2 baby bok choy; quartered lengthwise
10 large sea scallops; side muscle removed, patted dry

Original recipe makes 2

Servings  

Preparation

Thinly sliced green onion tops Whisk first 4 ingredients and 1 tablespoon water in small bowl to blend. Set sauce aside.

Heat 1 teaspoon vegetable oil and 1/4 teaspoon sesame oil in large nonstick skillet over medium-high heat. Add bok choy; cook until wilted and brown in spots, turning often with tongs, about 3 minutes. Divide bok choy between 2 plates. Add remaining 1 teaspoon vegetable oil and 1/4 teaspoon sesame oil to same skillet. Sprinkle scallops with pepper; add to skillet. Sear scallops until brown and just opaque in center, about 1 1/2 minutes per side. Remove pan from heat. Place scallops between bok choy. Add miso sauce to skillet; stir just until warm, about 3 seconds (if too thick, add more water by teaspoonfuls). Drizzle sauce over scallops and bok choy. Sprinkle with green onions

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 267 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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