Scallops with Miso Butter

Cook Time 10 minutes

Servings 2


250g unsalted butter, diced and softened

3 tbsp red or yellow miso paste
1 lemon, juiced
12 scallops in their shells, cleaned

This recipe makes more miso butter than you need. Keep it in the fridge or freezer and use on anything from chicken to Brussels sprouts.


Add the butter, miso paste and lemon to a bowl and beat together until smooth. Spoon the butter into the centre of a piece of plastic wrap, roll into a sausage and twist the ends to seal. Transfer to the refrigerator to chill and firm.

Once firm, cut thin discs of the butter and lay them over the scallops in the shell. Place the scallops shell down on a hot barbecue or under a grill (broiler) on low heat and cook for 1–2 minutes, or until cooked through. Transfer to a serving platter and eat straight from the shell.


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