Seared Scallops with Miso-Ginger Sesame Sauce and Spring Onions

Sweet, smoky seared scallops lacquered in a savory-sweet miso ginger sesame glaze, finished with a shower of fresh spring onions.

Ingredients

• 12 large sea scallops (about 12–14 oz / 340–400 g), side muscle removed
• 1 tbsp neutral oil (or high-heat olive oil), plus more if needed
• Salt and black pepper
• 1 1/2 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tbsp honey (or brown sugar)
• 1 tbsp rice vinegar (or lemon/lime juice)
• 1 tbsp toasted sesame oil
• 1 tbsp grated fresh ginger
• 1 small garlic clove, finely grated (or minced)
• 2–3 tbsp water (to loosen)
• 2 spring onions (scallions), finely sliced
• 1 tsp sesame seeds (optional pantry staple)

Method

• 1

  Step 1: Dry the scallops (this is the sear secret)

  Pat scallops very dry with paper towels. Season both sides lightly with salt and pepper. (Wet scallops steam; dry scallops brown.)

• 2

  Step 2: Make the miso-ginger sauce

  In a small bowl, whisk miso, soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and 2 tbsp water until smooth and pourable. Add an extra 1 tbsp water if needed—aim for a glaze that coats a spoon.

• 3

  Step 3: Heat the BBQ (or a ripping-hot pan)

  Preheat a BBQ plate/griddle (or cast iron skillet) on high until very hot. You want shimmering heat—when you flick a drop of water on it, it should sizzle and vanish quickly.

• 4

  Step 4: Sear the scallops

  Drizzle surface with 1 tbsp oil, then place scallops on the hot surface with space between them. Sear **undisturbed** for **90 seconds to 2 minutes** until a deep golden crust forms. Flip and sear the second side for **60–90 seconds**.

• 5

  Step 5: Glaze fast (don’t burn the miso)

  Turn heat down to medium. Add the sauce to the hot surface/pan and immediately toss/roll scallops through it for **20–30 seconds**, just until glossy and lightly thickened. Remove from heat right away.

• 6

  Step 6: Finish and serve

  Plate scallops, spoon any extra sauce over. Top generously with sliced spring onions and sesame seeds (if using). Serve immediately while the scallops are hot and bouncy.

Tips

• **BBQ vs pan:** A flat BBQ plate/griddle is ideal. If using grill grates, use a cast iron plate/pan on the BBQ so the scallops don’t fall through and you can glaze easily.
• **If your scallops are “wet” (treated):** They can leak water. Pat dry, then let them air-dry on a plate in the fridge for **20–30 minutes** to improve browning.
• **Miso options:** White miso is mellow and best here. If using yellow/red miso, start with **1 tbsp** (stronger/saltier) and adjust with a touch more honey/water.
• **Heat level:** Add a pinch of chili flakes or a dab of chili paste to the sauce if you like a gentle kick (pantry staple).
• **What to serve with:** Steamed rice, cucumber salad, or quick-sautéed greens are perfect for soaking up the extra sauce.
• **Make-ahead:** Sauce can be made up to **3 days** ahead and kept refrigerated; whisk again before using.
• **Leftovers:** Best eaten fresh. If you must reheat, do it gently (low heat, a splash of water) to avoid tough scallops.

Nutrition (per serving, estimate)