Seared Scallops with Browned Butter–Miso Sauce

Scallops are quick to cook, but taken past the point of perfectly done, they turn rubbery. When searing them, the keys to developing flavorful caramelization are: 1) make sure they are dry before they go into the skillet and 2) deeply brown them on only one side to avoid overcooking. If the scallops stick when you attempt to flip them, let them go a little longer and try again. When they are ready to be flipped, they release easily from the skillet. We finish these single-seared scallops with a simple sauce of browned butter and miso, sweetened with a tablespoon of mirin. For the nicest presentation, plate the scallops with the browned side up.