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


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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



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


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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[I posted this recipe.]
mraguirre22 5 years ago

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