Browsing Tag


Grilling Karista's Kitchen Seafood

Miso-Saki Glazed Scallops


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


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,


Miso-Saki Glazed Scallops

Serves 4


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)


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.