Grilling Karista's Kitchen Seafood

Miso-Saki Glazed Scallops

scallops

www.karistaskitchen.com

My baby chicks arrived!  They are just as sweet as I imagined.

scallops

Miso-Saki Glazed Scallops

Ginger, Rosemary, Cocoa and Pepper.

Baby Chick

Cocoa, a Silver Laced Wyandotte

Four little ladies currently basking in the warmth of a heat lamp, or wrapped in a towel and snuggled up with one of the two sassy gals.

baby chicks

Ginger and Rosemary

I keep finding Tank sitting by the brooding crate watching the little ladies.  He seems highly entertained by the baby chicks comedic behavior.

baby chicks

Suzie Q and her baby chick Pepper

In honor of our new little ladies I wanted to post my most delicious Cajun Quiche recipe.  But with my schedule, snapping a picture before the Quiche gets eaten has been challenging.

baby chicks

Tink and her little chick Rosemary

I did manage to snap a few pictures of a new fave scallop dish.  Miso-Saki Glazed Scallops.

baby chicks

Sweet little Rosemary with Pepper and Cocoa

I use this heavenly glaze for a black cod recipe in one of my seafood classes.  However, its divine over pan seared scallops.

Me and Ginger

Pair with Cococnut Rice or Coconut Sweet Potato Mashers and dinner is a little slice of heaven.

Wishing you a most delicious Autumn!

Loads of Love,

Karista

Miso-Saki Glazed Scallops

Serves 4

Ingredients

1- 1 1/2 lbs Dry packed scallops

2-4 tablespoons clarified butter

1/3 cup white miso paste

2 tablespoons dark brown sugar

¼ cup sake (add more to thin the sauce if you like)

2-3 teaspoons fresh minced ginger

1 clove garlic, minced

½ teaspoon Thai Kitchen Chili paste

Fresh ground black pepper

Sliced green onion (garnish optional)

Directions

Whisk together the miso paste, sake, brown sugar, ginger, garlic and chili paste, either by hand or in a blender.  Ladle a bit of sauce on four plates or one large platter.  When the scallops are done you will set the scallops on the sauce and then garnish with the green onion.

In a large heavy bottom skillet heat 2 tablespoons clarified butter over medium high heat.  Season the scallops with a little salt and pepper.

When the butter is hot and frothy, add the scallops but don’t over crowd the pan. You may need to cook the scallops in batches.

Let the scallops brown (about 1-2 minutes) and when they easily pull off the bottom of the pan, turn them over and brown the other side, adjusting heat as necessary.

Transfer the scallops to the plates or platter laced with the Miso-Saki glaze.  Garnish with sliced green onion and serve immediately.

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39 Comments

  • Reply
    gardenfreshtomatoes
    October 8, 2012 at 6:29 am

    That’s a great marinade…I love black cod, but scallops are much more widely-available…
    I’m SO glad you specified Dry Scallops. There’s nothing more disappointing than paying good money for seafood, only to have your dish doomed from the beginning by the amount of water that was added in the proccessing…

    • Reply
      Karista
      October 8, 2012 at 8:01 am

      This little glaze is really fabulous with any white fish, scallops and even chicken. I think I could eat it right out of the bowl. 🙂
      Yes, you are absolutely correct, dry scallops are the only way to buy scallops. Have a happy day!

  • Reply
    thecompletecookbook
    October 8, 2012 at 6:41 am

    Yay, the babies have arrived. They are just too adorable when they are so tiny and what cutiepie names you have given them. Gorgeous photos of you and your girls.
    The scallops sound scrumptious.
    🙂 Mandy

    • Reply
      Karista
      October 8, 2012 at 8:05 am

      Thank you Mandy! I can’t believe how much fun these little babies have been. So cute and quite comedic at times. The girls and I can’t leave them alone poor things. I love the Miso-Saki glaze on most any white fish, scallops and even chicken. So yum I could eat it with a spoon! 🙂

  • Reply
    kelley {mountain mama cooks}
    October 8, 2012 at 6:41 am

    You your girls AND your chicks are beautiful! I’m a bit envious here as I’d love to get some chickens one day…..
    The scallops look lovely as well. The miso glaze is one of my favorites!
    Happy Monday to you, Karista!

    • Reply
      Karista
      October 8, 2012 at 8:10 am

      Thanks Kelley! Your sweet little boys would love some baby chicks. 🙂 They’ve been so easy to keep so far and once we move them into the hen house and chicken run, they won’t require too much attention then either. Although I’m sure I’ll find the girls walking around holding them even when the chicks are full grown. My oldest now wants a pig. Hahaha!
      I think I could lick my plate with that glaze. I usually pair it with fish but scallops work just as well. I make it with chicken for my youngest gal. Love a good versatile sauce! Happy Monday back at ya!! Have a fabulous week. Hugs!

  • Reply
    Bam's Kitchen
    October 8, 2012 at 7:05 am

    So Adorable. I wish they would stay small forever. Great sauce there my dear Saucy Guru!

    • Reply
      Karista
      October 8, 2012 at 8:11 am

      😉 Thank you Bam! My youngest wishes they’d stay little and cute forever too. But I really want some eggs, so I’m ok if they get bigger 🙂

  • Reply
    saffronandhoney
    October 8, 2012 at 7:32 am

    Too much cuteness in one post:)!! Adorable. And those scallops looks perfect.

    • Reply
      Karista
      October 8, 2012 at 8:12 am

      Thank you! They are so adorable and so funny. Hope you’re doing well Ksenia and have a fabulous week. 🙂

  • Reply
    bitsandbreadcrumbs
    October 8, 2012 at 7:54 am

    Your girls are beautiful! And the chicks, too! What sweet pictures of you all. I guess somehow I missed that the chicks were on the way…egg layers, I’m guessing? They sure look like they will be very fine hens one day. So cute. And I can never get enough scallops.This dish sounds so savory and lip smacking wonderful. 🙂

    • Reply
      Karista
      October 8, 2012 at 8:13 am

      Thanks Betsy! Yes, four cute as a button egg layers. And the sauce is definitely lip smacking and plate licking good. 🙂 Have a fabulous week!

  • Reply
    frugalfeeding
    October 8, 2012 at 8:16 am

    Oh my lord… so cute! :D. I love chicks. Gorgeous scallops too, Karista!

    • Reply
      Karista
      October 8, 2012 at 8:41 am

      Thanks Frugal! They are so cute and so funny. Very entertaining. Hopefully they will stay as docile as they are now. 🙂

  • Reply
    Barbara Bamber | justasmidgen
    October 8, 2012 at 9:15 am

    I’m not sure who’s sweeter.. the chicks your you and your baby chicks.. I <3 these photos.. I think you should use the one of you as your blogging photo.. it's gorgeous!! You are gorgeous! It must be exciting to have your little coop all full of chicks! Excellent recipe.. I've now pinned as one to try!! xx

    • Reply
      Karista
      October 8, 2012 at 3:30 pm

      Awww…. thanks Smidge! My girls and I are enamored with our new babies and now have dozens of pictures of them 🙂 My oldest has now requested a pig. Hahaha! Hope you love the recipe. The glaze is divine with the scallops but also fabulous on most any white fish. Have a fabulous week!

      • Reply
        Karista
        October 8, 2012 at 3:44 pm

        Thanks for the recommendation Smidge! My daughter did some editing and changed my profile picture. She’s been after me to do this for quite a while. 🙂

      • Reply
        Barbara Bamber | justasmidgen
        October 8, 2012 at 4:20 pm

        Yay!! You’ve changed your profile photo.. I love your chicks<3 the fuzzy and not fuzzy too:D

  • Reply
    EverydayMaven
    October 8, 2012 at 10:01 am

    They are so cute and so are your girls! Miso is such an underused ingredient in my opinion – it adds so much complexity – I love it!

    • Reply
      Karista
      October 8, 2012 at 3:32 pm

      Thanks Alyssa. We are totally in love with our baby chicks. The girls probably love them as much as I do. Now my oldest is lobbying for a pig.
      I agree, miso is an underused ingredient. I love miso soup and love it when it’s full of yummy leafy greens, noodles and mushrooms.

  • Reply
    Our Growing Paynes
    October 8, 2012 at 1:30 pm

    I love this post. The chicks are adorable. I think my daughter would love this recipe so I’ll need to try it.

    • Reply
      Karista
      October 8, 2012 at 3:33 pm

      Thank you for stopping by! We do love our new little baby chicks, they’re so much fun and highly entertaining. Hope you like the recipe 🙂 Delicious Wishes!

  • Reply
    yummychunklet
    October 8, 2012 at 4:36 pm

    These sound fantastic. I love scallops!

    • Reply
      Karista
      October 9, 2012 at 2:59 pm

      Thank you. I love scallops, but I think these might be my favorite.

  • Reply
    Shut Up & Cook
    October 8, 2012 at 8:29 pm

    How did you know I’ve been craving scallops?!? These look fabulous!

    • Reply
      Karista
      October 9, 2012 at 3:00 pm

      Erina, didn’t you know? I can read minds. Hahaha! Hugs!!

  • Reply
    Tandy
    October 9, 2012 at 6:54 am

    Oh, too cute 🙂 may they be happy hens.

    • Reply
      Karista
      October 9, 2012 at 3:00 pm

      Thank you Tandy! They’re definitely getting lots of love. 🙂

  • Reply
    albertocook
    October 9, 2012 at 2:49 pm

    I think this is the top.
    I like Scallops but with your recipe I love scallops.
    I think this flavors will dence in my mouth.
    Thank you foer the recipe.

    • Reply
      Karista
      October 9, 2012 at 2:56 pm

      You’re so welcome! I hope you enjoy 🙂

  • Reply
    girlinafoodfrenzy
    October 12, 2012 at 2:21 am

    Love the chicks and the scallops! No doubt these new additions to the family are causing quite a stir. Looking forward to seeing your beauful eggs featured throughout the blog (one day from now!)

    As for the scallops, that’s one of my favourite pics of yours yet 🙂

    • Reply
      Karista
      October 12, 2012 at 7:55 am

      Thanks Alli! I feel so lucky when I have just the right natural light flowing in through my kitchen window. Rarely does that happen! Loving my baby chicks. In only a week they’ve gotten so big! Have a fabulous weekend 🙂

  • Reply
    wendy@chezchloe
    October 16, 2012 at 6:54 am

    I have black cod in the freezer and will try this.
    I missed this post and the arrival of the girls. How fun with just 4 to be able to get to know them. They already have their little wings growing in. Since I’m so late in responding, I’ll go ahead and tell you… (whispering) I used to sing to my chickens. I started when they were tiny and did the same song everyday when I fed them. I swear they loved it.
    A pig. I assume not one to be frozen after 5 months but one that stays little and cute? I’ve been checking out heritage pigs for the former.
    I’m telling you though 2 little nigerian dwarf goats. Your human girls would love them!

    • Reply
      Karista
      October 16, 2012 at 9:21 am

      Hahaha! Yes, it would only be a pig that stays little and cute. But you’ve read my mind… I’ve been thinking of a little goat. My neighbors would revolt I’m sure and my girls would have it living in the house. LOL! But it sure would help me clean up the hill behind my house.

      • Reply
        wendy@chezchloe
        October 16, 2012 at 12:53 pm

        And you will,probably need two. They need a buddy. That’s a fact… I’m really not trying to convince you to get two!

  • Reply
    Promenade Claire
    October 23, 2012 at 12:46 pm

    The chooks are cuties !! As I can get fresh local scallops I’m always on th elookout fo rnew recipes, I love them with Thai flavours so will have to venture furthe reast and give these flavours a go. The white miso sounds like a great flavouring!

    • Reply
      Karista
      October 26, 2012 at 1:38 pm

      Thanks Claire! I can’t believe my babies are almost 4 weeks old! Getting big girl feathers and everything. 🙂 I too love these scallops with the miso saki sauce. Love them so much I think I’ll make them tonight. Thanks for stopping by. Have a lovely weekend.

  • Reply
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    […] not a stranger to either ingredients, in fact, one of my favorite ways to use miso is preparing my Miso Sake Glazed Black Cod or Scallops.  That dish is a staple in my house and it was a huge hit with all my culinary students.  And of […]

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