Sea Scallops With Miso Mustard Sauce

Total Time
Prep 5 mins
Cook 20 mins

From today's NY Times

Ingredients Nutrition


  1. Season scallops on both sides with salt, pepper and garlic, and lightly dust with flour. In a cup, combine miso, mirin, soy sauce, sugar and enough water (1 to 2 tablespoons) to give a pourable consistency; set aside. Arrange watercress on a serving plate as a bed for scallops.
  2. Heat oil in a large skillet over medium-high heat. Sear scallops on both sides until lightly browned and just firm, about 4 minutes a side. Turn off heat, and remove scallops to a plate.
  3. Pour wine into skillet, and stir, scraping up any browned bits from bottom of pan. Add miso mixture to pan, and bring to a boil over high heat, stirring. Turn off heat, and stir in mustard and cream.
  4. Place scallops on watercress, drizzle warm sauce on top and shower each scallop with cheese. Serve warm.


Most Helpful

It was really good, like everyone else I didn't have watercress, I used quinoa.

Denise P. October 05, 2016

DH and I made this last night for dinner. It was really easy and really good. I didn't have watercress, so I served over couscous. DH said next time not to serve over couscous and stick to either watercress or rice. Either way, it was really tasty and we would have it again. Thanks!

Dr. Jenny January 03, 2013

Absolutely amazing, my whole family thought so. I made this recipe excatly as stated except for presentation,I served scallops in shells, poured sauce over and topped with the parmesan cheese, I then melted that under the grill. I was very skeptical of mixing Asian flavours with that of more Italian flavours, but it was gorgeous and went really well together, the parmesan cheese did not overpower any of the flavours at all. It was wonderful. Thank you so much for sharing, gorgeous and I will make often.

The Flying Chef February 16, 2008

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