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.
About Time
- Prep Time 05 min
- Cook Time 05 min
- Total Time 10 min
Ingredients
- 2 tbsp mirin
- 2 tbsp white miso
- 1 tbsp low-sodium soy sauce or tamari
- 16 sea scallops (about 1 lb.), side muscle removed
- Olive oil cooking spray
- Sliced fresh chives, for serving
Instructions
- In a medium bowl, whisk mirin, miso, and soy sauce until smooth. Pat scallops dry with paper towels and add to miso mixture, tossing to coat. Let marinate at least 5 minutes or up to 15.
- Coat an air-fryer basket with cooking spray. Working in batches, arrange scallops in basket, spacing about 1″ apart. Cook at 400° until medium-rare and tops are slightly caramelized (do not flip), about 5 minutes.
- Transfer scallops to a platter. Sprinkle with chives.
Amount Per Serving
- TOTAL FAT: 3g
- SATURATED FAT: 0g
- TRANS FAT: 0g
- UNSATURATED FAT: 1g
- CHOLESTEROL: 0mg
- SODIUM: 26mg
- CARBOHYDRATES: 3g
- FIBER: 0g
- SUGAR: 1g
- PROTEIN: 0g