Blood Orange Miso Scallops

Author: Francine Lizotte

Posted on Dec 26th, 2023

by Francine Lizotte

I enjoy seafood and there’s a kind that I really love 💖 and it’s scallops! They have a fruity note and a slight buttery flavor along with a clean, soft briny saltiness. They don’t really have that overly “fishy” taste to them either like oysters. Their texture is fatty and creamy but when cooked, they turn opaque.

Don’t get me wrong, I still love lobster 🦞, crab, oysters and so on but being my top favorite seafood, I do have a few recipes on the website. There’s Sautéed Scallops with Beurre Blanc, Scallop Pineapple Ceviche, Bay Scallop Chowder, Maple Ginger Scallops, Scallops and Roasted Chestnut Soup.

There’s another one that we enjoy a lot and it’s my Blood Orange Miso Scallops! Incredibly delicious, this elegant recipe is perfect for any occasion. The sauce has a nice flavorful profile that really compliments the scallops. Another plus about it is it takes less than 30 minutes to make 👩‍🍳👨‍🍳!

This is a pretty straightforward recipe. The only thing that might make some of you hesitant to try it is being unfamiliar with the ingredients. Decades ago, we started seeing exotic seasonings, produce, and ingredients on our grocery shelves. These days, many supermarkets have an “International” aisle but for many, these are still foreign ingredients 😕.

Let’s talk about them…
Blood Orange – Native to Italy, from inside out, these little guys are different from others. First, their skins look like they’ve been in a fight and are a bit bruised. Second, their flesh is a deep “purply” red color like… well blood 🩸! Third, the flavor is slightly tart, something like a cross between citrus and raspberry. Blood oranges are not available all year round and can be found from December to May.

Red Miso Paste – Is simply fermented soybean reduced to a paste along with salt 🧂 and kōji which is a fungus cultivated on barley, rice or other grains. It has a lot of vitamins and minerals plus it’s also high in protein. This condiment is used for many different applications and has a bold savory taste to it.

Mirin – It’s a type of Japanese sweet rice wine that has been fermented. Although similar to sake, it has lower alcohol content and has more sugar than its counterpart. It’s commonly used in cooking. It’s a great condiment for seafood and teriyaki and used as a seasoning and glazing agent.

There are 4 types of mirin. The one I use for this Blood Orange Miso Scallops recipe is “kotteri” referred to as “mirin-type condiment”. It has next to no alcohol content – 0 to 1% – with only 1% salt to it. After it’s opened, it needs to be refrigerated.

Another popular one often found in our North American grocery stores is “aji mirin”. It’s labeled as “mirin-like condiment”. The difference between these two is the alcohol content; aji has between 8 to 14% with 2% salt. Both are very affordable.

Mirin also known as “takara mirin” has sake in it along with glucose and corn syrup. The difference between this one and the “hon mirin” also called “true mirin” use shōchū instead which is a Japanese liquor. Both are registered at 14% alcohol but “hon mirin” is aged longer.

Another ingredient that many might not be familiar with is nira chives also called garlic 🧄 chives because of their strong garlic flavor. They come in a buddle and can be easily found at most Asian supermarkets. It’s a great substitute for green onions or… chives.

As a foody, I enjoy experimenting with different ingredients to bring interesting flavor profiles to a dish. This Blood Orange Miso Scallops recipe is the perfect example. If you like taste adventures then you’ll really appreciate this one…
Bon Appétit!🍽

Here are several more delicious seafood recipes for you to enjoy… 😀
– Oysters Bienville
– Arroz con Gambas
– Country Boil
– Escargots à la Bourguignonne
– Lobster Newberg
– Moules Marinière
– Crab Louie Salad
and for even more seafood recipes 🦞🍤, click on this link… Recipe Category • Seafood & Fish

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