Miso Blood Orange Scallops

Banner Image: 


SourceRecipe by StrongerTogether.coop
Prep time
Cooking time25 minutes
Total time25 minutes


Treat yourself and a special someone to delectable sautéed scallops in an orange-miso sauce. Add a side salad or steamed broccoli for a finishing touch.


1 teaspoon
blood orange (zest)
6 tablespoons
blood orange (juice)
3 tablespoons
miso, white
2 tablespoons
mirin ((Japanese white cooking wine), or apple juice)
12 ounces
sea scallops (cleaned and trimmed)
1/2 teaspoon
1 tablespoon
olive oil
1 tablespoon
butter, unsalted
scallion (white, minced, green tops sliced at an angle, sperated)
1/4 cup
walnuts (toasted and chopped)


In a cup, whisk the zest, juice, miso and mirin and reserve. Pat the scallops dry with paper towels and sprinkle the tops with half of the paprika. Have a plate ready to hold the cooked scallops.

Place a large cast iron or stainless steel skillet over medium high heat and heat for about one minute, until it is hot. Add the olive oil and butter and swirl to coat the pan. Place the scallops in the pan paprika side down and sear 2 to 3 at a time, undisturbed, until the bottom edges look browned and are starting to crack. Sprinkle the un-seared tops of the scallops with remaining paprika, turn and cook for 2 to 3 minutes, until firm when pressed with a fingertip. Transfer to a plate and cover loosely with a pot lid to keep warm.

Reduce heat to medium and add the white parts of the scallions, stirring for a minute. Stir in the miso-orange sauce and bring to a boil for 1 to 2 minutes, until the sauce is slightly thickened.

To serve, place scallops on a plate, drizzle with sauce and top with toasted walnuts and scallion greens.


Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.