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Seared Scallops with Browned Butter–Miso Sauce

Seared Scallops with Browned Butter–Miso Sauce

By Milk StreetNovember 17, 2025

  • Makes
    4 servings
  • Cook Time
    30 minutes

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.

Ingredients
  • 1-1¼

    pounds dry sea scallops, side tendons removed and discarded, patted dry

  • Kosher salt and ground black pepper

  • 1

    tablespoon neutral oil

  • 4

    tablespoons salted butter, cut into 3 or 4 pieces

  • 1

    tablespoon white miso

  • 1

    tablespoon mirin

  • 2

    tablespoons finely chopped chives

Step 1

Lightly season the scallops on all sides with salt. In a 12-inch skillet over medium-high, heat the oil until barely smoking. Quickly pat the scallops dry once again and place them in the pan, a flat side down and spaced evenly apart. Cook without disturbing until the scallops release easily and are deeply browned on the bottoms, 2 to 4 minutes. Flip each scallop. After they have all been flipped, immediately transfer to a large plate.

Step 2

Reduce to medium and add the butter to the skillet. Cook, swirling the pan, until the butter smells nutty and the milk solids are beginning to brown, about 2 minutes. Remove from the heat and add the miso, mirin and 2 tablespoons water; whisk until smooth and emulsified.

Step 3

Return the scallops to the skillet. Cook, stirring and tossing, until opaque throughout, about 1 minute. Taste the sauce and season with salt and pepper. Transfer the scallops browned sides up to a platter or individual plates. Spoon the sauce over and around the scallops, then sprinkle with the chives.