MISO BUTTER SCALLOPS

Adapted from Omnivore's Cookbook

 

Ingredients: 

 

Miso butter

¼ c white miso

2½ + 1 T unsalted butter, divided

½ t sake

½ t balsamic vinegar

 

1 lb scallops

Salt

Lemon wedges

Method:

 

Whisk miso and 2½ T butter thoroughly in a small bowl.

 

Heat sake and balsamic vinegar in a small saucepan over medium heat until just warm.  Add miso butter and turn off heat.  Whisk until smooth.

 

Preheat a dry large skillet over medium heat.  Add the remaining 1 T butter.  Once the butter is melted and beginning to brown, add the scallops.  Cook 1 minute, then flip and reduce heat to low.  Cook until no longer translucent.

 

Add miso butter onto the serving plate, top with scallops.  Serve immediately with lemon wedges.