Blood Orange Miso Scallops
Incredibly delicious and super quick to make, this Blood Orange Miso Scallops recipe is sure to become a favorite!
Ingredients
- 1/2 cup freshly squeezed blood orange juice tips & tricks
- 1 tbsp. red miso paste
- 1/2 tsp. blood orange zest
- 1/2 tbsp. mirin
- 2 tbsp. nira chives, finely chopped plus more for garnish
- 12 to 14 large scallops, muscle removed and patted dry
- 1/4 tsp. white pepper, or as needed
- 1 tbsp. canola oil (substitute grapeseed oil) tips & tricks
- 1 tbsp. butter
- 1 tbsp. ginger, minced
Directions
- In a bowl, add orange juice, red miso paste, orange zest, and mirin. Whisk the ingredients until nicely blended and set aside for now.
- Season scallops with white pepper and set aside.
- In a large skillet over medium-high heat, add oil and when it starts shimmering, place the scallops, seasoned side down. Cook them for about 1 ½ to 2 minutes per side or until golden.
- Transfer cooked scallops to warm plates, reduce the heat to medium-low and also move the skillet off the burner for a couple minutes.
- Bring skillet back on the burner and add butter.
- When melted, add the minced ginger and sauté it for only 1 minute.
- Add blood orange sauce, stir well and bring it to a simmer. Cook the mixture for 5 minutes or until it starts to thicken a little.
- Add nira chives, stir until incorporated and cook for 2 more minutes.
- Spoon sauce over scallops, sprinkle more chives on top and serve immediately with rice and steamed veggies.