Air Fryer Miso-Glazed Scallops

A riff on chef Nobu Matsuhisa’s famous miso-glazed cod, these scallops are our new date night go-to. Though they feel kinda fancy, but they’re so easy to make (and so hard to screw up) that they’re the perfect thing to serve when we’re in the mood to impress. Put them out as a poppable appetizer for a party, or make it a full meal and serve with steamed rice, simply cooked bok choy, and a salad dressed with carrot ginger dressing. For dessert, follow up with homemade mochi or green tea ice cream.

Inside the scallop shell is a plump, circular muscle called the adductor muscle. This is what allows the shell to open and close. Before cooking, you’ll might want to remove the little side muscles from the scallop (also known as the abductor muscle). Though it’s edible, some people don’t like its tough texture.