Herb Butter Scallops with Miso and Ponzu Sauce Recipe
Introduction
Herb Butter Scallops combine tender, perfectly seared scallops with a rich, flavorful miso herb butter and a bright ponzu sauce. This elegant dish is simple to prepare and impressive for any dinner occasion.
Ingredients
- 10 Hokkaido scallops (or U-10 scallops)
- Salt (to taste)
- Neutral oil (for searing)
- 8 oz unsalted butter (room temperature)
- 1 head roasted garlic (cloves removed)
- 1 bunch flat leaf parsley (finely chopped)
- ¼ cup chives (finely chopped)
- ¼ cup chervil (finely chopped)
- 1 serrano (finely minced)
- 1 tbsp white miso
- 2 tsp caper juice
- 1 tsp champagne vinegar
- 1 dash nutmeg
- 1 lemon (zest)
- Salt and pepper
- 1 shallot (minced)
- 3 tbsp soy sauce
- 1 tbsp mirin
- 2 tbsp rice vinegar
- ½ tsp sugar
- 1 pinch bonito flakes
- Chives (for garnish)
- Lemon wedges (for serving)
Instructions
- Step 1: Dry the scallops by placing them uncovered on a plate in the refrigerator for 1 to 4 hours to remove surface moisture. If needed, use a hair dryer on the cool setting briefly to ensure they are dry.
- Step 2: Make the miso herb butter by combining the butter, roasted garlic, parsley, chives, chervil, serrano, white miso, caper juice, champagne vinegar, nutmeg, lemon zest, salt, and pepper in a food processor. Process until smooth and set aside at room temperature.
- Step 3: Prepare the ponzu sauce by mixing the shallot, soy sauce, mirin, rice vinegar, sugar, and bonito flakes in a small bowl. Stir well and set aside.
- Step 4: Remove the side muscle from each scallop. Let scallops rest at room temperature for about 20 minutes, then season lightly with salt just before cooking.
- Step 5: Place a small amount of the miso herb butter in the center of each scallop shell. Arrange shells on a baking sheet with a wire rack and broil on high for 2 to 3 minutes until the butter melts. Remove from oven and set aside.
- Step 6: Heat a large skillet over high heat for 3 minutes. Reduce heat to medium-high and add enough oil to lightly coat the pan. Sear the scallops without moving them for about 3 minutes until deeply golden, then flip and cook for an additional 1 minute.
- Step 7: Warm the ponzu sauce, drizzle it over the scallops, and garnish with chopped chives. Serve immediately with lemon wedges.
Tips & Variations
- For the best sear, ensure scallops are completely dry before cooking and avoid overcrowding the pan.
- Substitute serrano with jalapeño for a milder heat or omit it completely for no spice.
- Use fresh scallop shells or small oven-safe dishes if shells are not available.
- If you don’t have chervil, tarragon or basil can be good alternatives in the herb butter.
Storage
Store any leftover cooked scallops in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat to avoid overcooking. The miso herb butter and ponzu sauce can be stored separately in the fridge for up to 3 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen scallops for this recipe?
Yes, but be sure to thaw them completely and pat dry to ensure a good sear. Excess moisture will prevent them from browning nicely.
What can I substitute for ponzu sauce?
If you don’t have ponzu, a mix of soy sauce, lemon juice, and a bit of rice vinegar can provide a similar bright, tangy flavor.
Print
Herb Butter Scallops with Miso and Ponzu Sauce Recipe
- Total Time: 1 hour 45 minutes
- Yield: 10 servings 1x
Description
Herb Butter Scallops feature succulent Hokkaido scallops seared to golden perfection and topped with a flavorful miso herb butter. Enhanced by a bright, tangy ponzu sauce and fresh herbs, this elegant seafood dish is perfect for a sophisticated appetizer or main course.
Ingredients
Scale
Scallops
- 10 Hokkaido scallops (or U-10 scallops)
- Salt (to taste)
- Neutral oil (for searing)
Miso Herb Butter
- 8 oz unsalted butter (room temperature)
- 1 head roasted garlic (cloves removed)
- 1 bunch flat leaf parsley (finely chopped)
- ¼ cup chives (finely chopped)
- ¼ cup chervil (finely chopped)
- 1 serrano (finely minced)
- 1 tbsp white miso
- 2 tsp caper juice
- 1 tsp champagne vinegar
- 1 dash nutmeg
- 1 lemon (zest only)
- Salt and pepper (to taste)
Ponzu Sauce
- 1 shallot (minced)
- 3 tbsp soy sauce
- 1 tbsp mirin
- 2 tbsp rice vinegar
- ½ tsp sugar
- 1 pinch bonito flakes
Garnish
- Chopped chives
- Lemon wedges
Instructions
- Dry the Scallops: Place the scallops uncovered on a plate in the refrigerator for 1 to 4 hours to dry the surfaces, which helps achieve a better sear. If necessary, use a hair dryer on the cool setting briefly to remove any surface moisture before cooking.
- Make Miso Herb Butter: In a food processor, combine the unsalted butter, roasted garlic cloves, finely chopped parsley, chives, chervil, minced serrano, white miso, caper juice, champagne vinegar, nutmeg, lemon zest, salt, and pepper. Process until smooth and well incorporated. Set aside at room temperature.
- Prepare Ponzu Sauce: In a small bowl, mix the minced shallot, soy sauce, mirin, rice vinegar, sugar, and bonito flakes. Stir thoroughly and set aside to meld flavors.
- Prep the Scallops: Remove the side muscle from each scallop. Allow the scallops to come to room temperature for about 20 minutes to ensure even cooking. Just before searing, season them lightly with salt.
- Prepare the Shells: Spoon or pipe a small amount of the miso herb butter into the center of each scallop shell. Place the shells on a baking sheet with a wire rack and broil on high for 2 to 3 minutes until the butter is melted and bubbly. Remove from the oven and set aside.
- Sear the Scallops: Heat a large skillet over high heat for about 3 minutes. Reduce the heat to medium-high, add enough neutral oil to lightly coat the pan, then place the scallops in the skillet without crowding. Sear for about 3 minutes undisturbed until deeply golden on one side. Flip and cook for an additional 1 minute to finish cooking through.
- Serve: Warm the ponzu sauce slightly before drizzling it over the seared scallops. Garnish with chopped chives and serve with lemon wedges to squeeze over the dish for added brightness.
Notes
- Drying scallops thoroughly helps achieve a perfect sear and prevents steaming.
- Remove the side muscle as it can be tough and chewy.
- Adjust the level of serrano pepper according to your spice preference.
- Broiling the butter in shells adds a lovely presentation and melts the butter perfectly.
- Use a neutral oil with a high smoke point such as grapeseed or canola for searing.
- If scallop shells are unavailable, small oven-safe ramekins can be used for the broiling step.
- Serve immediately after searing for the best texture and flavor.
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Stovetop
- Cuisine: Japanese Fusion
Keywords: Herb Butter Scallops, Miso Butter Scallops, Seared Scallops, Ponzu Sauce, Elegant Seafood Appetizer, Japanese-inspired seafood
