Braised Scallops with Miso Coconut Milk Sauce: A Touch of Elegance with Every Bite
Scallops are one of those ingredients that feel luxurious, even if you're making them at home. They’re light, delicate, and perfect for pairing with unexpected flavors. Recently, I’ve been loving the depth that miso brings to both savory and slightly sweet dishes, so naturally, I had to try it with scallops. The result? A rich, creamy miso coconut milk sauce that perfectly complements the scallops’ natural sweetness.
This dish is ideal for those moments when you want to serve something special without spending hours in the kitchen. It’s simple, quick, and absolutely delicious—elevating any meal into a true experience.
Braised Scallops with Miso Coconut Milk Sauce Recipe
Serves 2
Ingredients:
- 8 large sea scallops
- Salt and pepper, to season
- 2 tbsp butter
- 1 small shallot, thinly sliced
- 1 tsp miso paste
- 1 tsp fresh thyme leaves
- 1/2 cup coconut milk
- Fresh cilantro, chopped (for garnish)
- Lime slices (for garnish)
- Lemon wedge (for squeezing on top)
Instructions:
-
Prepare the Scallops: Pat the scallops dry with a paper towel and season both sides with salt and pepper. This ensures they get a perfect golden crust when seared.
-
Sear the Scallops: Heat a pan over high heat. Once hot, lightly fry the scallops for about 1 minute on each side until they are golden brown. Remove them from the pan and set aside. They should have a lovely caramelized exterior.
-
Cook the Shallots: In the same pan, using the residual fat from the scallops, lower the heat to medium and add the thinly sliced shallots. Cook until golden brown, stirring occasionally.
-
Make the Sauce: Add the butter, miso paste, and thyme to the pan with the shallots. Stir until the butter melts and the miso is incorporated. Pour in the coconut milk and let the mixture simmer for 2-3 minutes, allowing the flavors to meld without thickening the sauce too much.
-
Return the Scallops: Place the scallops back into the pan and cook for an additional 2 minutes, gently basting with the sauce as they finish cooking.
-
Strain the Sauce: Remove the scallops from the pan and strain the sauce through a fine mesh strainer to separate the shallots, leaving a smooth, flavorful coconut milk sauce.
-
Garnish and Serve: Plate the scallops and spoon the strained coconut milk sauce around them. Garnish with chopped cilantro and lime slices. Just before serving, squeeze a bit of lemon juice over the scallops for a final bright touch.
Why This Dish Works
This recipe strikes a beautiful balance between creamy, savory, and refreshing flavors. The miso adds a depth of umami that brings out the sweetness of the scallops, while the coconut milk gives it a luxurious, silky finish. A sprinkle of fresh herbs and a pop of citrus elevate the whole dish, making each bite both complex and satisfying.
Whether you’re hosting a dinner party or treating yourself to a special meal, this dish is easy enough to make in minutes but feels like a true indulgence.
Variations to Try
For a smoky twist, try searing the scallops in a cast-iron skillet or grilling them before adding them to the sauce. If you prefer a spicier edge, add a hint of chili oil to the sauce for an extra layer of warmth.
Serve this with a light salad, some crusty bread, or even a bowl of jasmine rice to soak up the sauce. Trust me—this one is a keeper!
This miso coconut milk sauce has quickly become one of my favorite ways to prepare scallops. I hope you enjoy it as much as I do. Let me know if you give it a try and what you think of this savory, comforting, and slightly tropical flavor combination. Bon appétit!