Easy seared miso scallops and cucumber salad make a healthy and flavor packed meal! Both are very quick to throw together too.
I could easily eat this meal on the regular. It’s healthy, easy and so delicious. The miso scallops are packed with flavor. And the cucumber salad is so fresh. The two go together perfectly.
What is miso paste?
It’s a salty, savory, umami tasting Japanese fermented soybean paste. It’s great as a marinade for proteins such as scallops, tuna, and chicken. It also makes as a great salad dressing ingredient.
I get my miso paste at Whole Foods! The one I use is Miso Master brand. I like the mellow white one in the purple container. You can find it in the produce section by the refrigerated salad dressings. This stuff has so much flavor. Just a little bit goes a long way.
Other ingredients you’ll need:
You will of course need some sea scallops. I like getting mine from Butcher Box. Also some olive oil, ground mustard, rice vinegar and honey. For the cucumber salad you will need some cucumber. I use the little Persian ones. More rice vinegar, toasted sesame oil, coconut aminos (or soy sauce), salt and red pepper flakes. Sesame seeds are optional for topping.
Other seafood recipes you will love:
Seared scallops over garlic lemon pasta
This recipe is great for at home date night. It has a fancier feel to it, but is also very simple!
PrintSeared Miso Scallops And Cucumber Salad
- Yield: 2 servings 1x
Ingredients
Miso Scallops
1 lb. sea scallops
1 tbsp miso paste
1 tbsp water
1/4 tsp ground mustard
1 tbsp rice vinegar
2 tsp honey
2 tbsp olive oil
salt to taste
sesame seeds for topping, optional
Cucumber Salad
1 Persian cucumber, sliced – or 1/2 an English cucumber sliced and halved
1 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tsp coconut aminos or soy sauce
salt to taste
crushed red pepper flakes to taste
sesame seeds, optional
Instructions
First make your cucumber salad by combining all the ingredients in a bowl. Cover and refrigerate until ready to use.
Pat dry your scallops and season both sides with a pinch of salt.
In a medium to large bowl, add miso paste, water, rice vinegar, ground mustard and honey. Whisk together.
Add scallops and gently mix to coat the scallops in the miso mixture.
Cover and refrigerate for 15 minutes.
Once the scallops are done marinating, add olive oil to a large skillet over medium high heat.
Once hot, add the scallops in a single layer, preferably without crowding them.
Cook on one side without touching for about 2 minutes, flip and reduce heat to medium and cook the other side for another 2 minutes or until they’re cooked through (depending on size). They should have a slightly golden crust and be a bit charred from the miso paste mixture. If you have a splatter shield for your skillet, this is a great time to use it!
Top scallops with sesame seeds if desired.
Serve with cucumber salad and enjoy!
