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Recipes

Seared Scallops with Bok Choy and Miso

By Bon Appétit Test Kitchen

4.4

(8)

Recipe information

  • Total Time

    25 minutes

  • Yield

    2 Servings

Ingredients

1

tablespoon yellow miso (fermented soybean paste)

1

tablespoon seasoned rice vinegar

1

tablespoon mirin (sweet Japanese rice wine)

1

/4 teaspoon grated peeled fresh ginger

2

teaspoons vegetable oil, divided

1

/2 teaspoon Asian sesame oil, divided

2

baby bok choy, quartered lengthwise

10

large sea scallops, side muscle removed, patted dry

Thinly sliced green onion tops

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Preparation

  1. Step 1

    Whisk first 4 ingredients and 1 tablespoon water in small bowl to blend. Set sauce aside.

    Step 2

    Heat 1 teaspoon vegetable oil and 1/4 teaspoon sesame oil in large nonstick skillet over medium-high heat. Add bok choy; cook until wilted and brown in spots, turning often with tongs, about 3 minutes. Divide bok choy between 2 plates. Add remaining 1 teaspoon vegetable oil and 1/4 teaspoon sesame oil to same skillet. Sprinkle scallops with pepper; add to skillet. Sear scallops until brown and just opaque in center, about 1 1/2 minutes per side. Remove pan from heat. Place scallops between bok choy. Add miso sauce to skillet; stir just until warm, about 3 seconds (if too thick, add more water by teaspoonfuls). Drizzle sauce over scallops and bok choy. Sprinkle with green onions.

Nutrition Per Serving

One serving contains the following: Calories (kcal) 319.92 %Calories from Fat 23.5 Fat (g) 8.51 Saturated Fat (g) 0.83 Cholesterol (mg) 93.55 Carbohydrates (g) 9.39 Dietary Fiber (g) 0.66 Total Sugars (g) 0.73 Net Carbs (g) 8.73 Protein (g) 48.77
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