Pan seared scallops are fast, elegant, and easy to make at home. This recipe pairs golden, tender sea scallops with a simple orange miso sauce made with sweet white miso, fresh ginger, and citrus for a savory-sweet finish. It's a restaurant-style seafood dinner that comes together quickly enough for a weeknight but feels special enough for company.
The key to great pan seared scallops is a hot pan, dry scallops, and a quick cook so they turn golden outside and stay tender inside. Serve them over rice, cauliflower rice (without the cheese), or a simple vegetable like blanched baby green beans, then spoon the orange miso sauce over the top. Make the sauce ahead if you'd like, and dinner comes together in minutes.
Pan Seared Scallops Recipe Snapshot
- Quick cooking - Scallops sear in minutes for an easy seafood dinner.
- Restaurant-style flavor - The orange miso sauce adds savory, sweet, citrusy flavor with ginger and garlic.
- Special but simple - Elegant enough for company, fast enough for a weeknight.
- Make-ahead sauce - Prepare the sauce ahead, then sear the scallops just before serving.
Chef's Tip: What Is Miso?
Miso is a traditional Japanese fermented seasoning paste best known for miso soup, but it's useful far beyond soup. Made from soybeans and a cultured grain or legume base, miso adds savory depth, saltiness, and umami to sauces, dressings, marinades, glazes, soups, and vegetables. For another way to use miso, make this halibut with miso butter.
Ingredients You'll Need
Miso sauce
- Orange juice - Fresh squeezed is the best without added sugars or preservatives.
- Miso - Sweet white miso (shiro miso) is the best option, I recommend organic as it is made from soy. It has a mild, slightly sweet flavor.
- Honey - A mild honey, orange blossom, or wildflower honey.
- Ginger - Minced in a jar is fast, but fresh, finely grated or zested ginger is good too.
- Garlic - A fresh clove for best flavor.
- Oil - Toasted sesame oil for flavor.
Seared Scallops
- Scallops - Jumbo dry sea scallops, ask if they are dry scallops for the best quality.
- Oil - For searing teh scallops, use a clean, neutral oil.
- White wine - Use a dry white wine, or fish broth or water. Dry sake is another option.
Please see the recipe card for measurements, salt and pepper.
Chef's Tip: Is Miso Gluten-Free?
Not always. Some traditional miso is made with barley or other gluten-containing grains, so gluten-free readers should check labels carefully and choose certified gluten-free miso when needed. I use South River sweet white miso as it has wonderful flavor, though it needs to be ordered online. Other brands such as Muso, Miso Master, or Clearspring offer gluten-free white miso, but always confirm on the label.
How to Make Pan Seared Scallops with Miso Sauce
Make Miso Sauce
In a small saucepan, whisk together the orange juice, miso, honey, ginger, garlic, and sesame oil. Bring to a simmer and cook over low heat until slightly thickened and reduced. For a smooth sauce, press through a fine sieve. Keep warm if serving right away, or cool, refrigerate, and gently rewarm before serving.
Pan Sear Scallops
Because they are delicate, I recommend a non-stick pan to sear scallops. Check your non-stick pan. If it's scratchy and the coating is old and flaking, it's not safe to use. Toss it and invest in a new one.
Unwrap the scallops and allow them to sit on the counter for about 30 minutes to get the chill off. Check to see if the abductor muscle is still attached (the 'foot'). If it is, remove it. It's chewy and not nice to eat. Some stores remove it for you.
Ste 1 - Sprinkle the scallops with kosher or sea salt, ground black pepper. Heat the pan over medium to medium-high heat and add a small amuont of oil.
Step 2 - Place the scallops in a single layer in the pan. Don't crowd them. Allow a golden crust to form. This will take a few minutes. Don't disturb the scallops while they are searing. Watch your heat and turn down if needed. You don't want them to burn.
Step 3 - When you get a golden crust, gently turn them over. Pour in the wine (sake, broth or water) and immediately cover with the lid. Turn the heat to low.
The scallops will finish cooking in about 1-2 minutes, depending on size and thickness. When done they should still be a little translucent in the center. Don't overcook them to maintain tenderness.
Serving Suggestions
To serve, place cooked rice on a plate, top with the scallops and drizzle with the orange miso sauce. For garnish, sprinkle on chopped chives. A few drops of toasted sesame oil is nice too. Add a simple green side vegetable such as roast asparagus or broccolini.
More Seafood Recipes
From fin fish to shellfish, check out the Seafood Recipe Index page for more ideas.
If You Make Pan Seared Scallops
Please drop me a comment and let me know how you enjoy them. I love hearing from you and other readers benefit from your comments. Thanks for supporting my site.
📖 Recipe
Pan Seared Scallops with Miso Sauce
Equipment
- 10" non-stick pan
Ingredients
Orange Miso Sauce
- 1 cup freshly squeezed orange juice
- ¼ cup sweet white miso
- 1 tablespoon honey
- 1 tablespoon ginger organic minced in a jar, but fresh, finely grated is good too
- 1 large garlic clove finely chopped or zested
- 1-2 teaspoons toasted sesame oil
Seared Scallops
- 12 jumbo dry sea scallops approximately 1 pound
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1-2 teaspoons neutral oil
- ⅓ cup dry white wine sub fish broth or water
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Instructions
Make the orange miso sauce
- In a small saucepan, whisk together the orange juice, miso, honey, ginger, garlic, and sesame oil. Bring to a simmer and cook over low heat until slightly thickened and reduced. For a smooth sauce, press through a fine sieve. Keep warm if serving right away, or cool, refrigerate, and gently rewarm before serving.
Prepare the scallops
- Pat the scallops very dry with paper towels. If the side muscle (the abductor or foot) is still there, remove it, as they are tough to eat. Season both sides with salt and pepper.
Sear the scallops
- Heat a nonstick sauté pan over medium heat with the oil. When hot, add the scallops in a flat, single layer, leaving space between them. Cook until a golden crust forms on the first side, then turn carefully with tongs.
Finish the scallops
- Add the wine, broth, or water, cover immediately, and reduce the heat to low. Cook for about 2 minutes more, depending on size and thickness. The scallops should be just cooked through and slightly translucent in the center. Do not overcook. Total cooking time is usually 5-7 minutes.
Nutrition
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Absolutely BJ! says
This sauce was so simple. I can see using fish instead of scallops with the sauce. Thanks for the recipe.
przepisy says
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Susan Loren-Taylor | Swoon My Spoon says
Your photo is beautiful and your recipe sounds delicious. I love scallops and miso. I know what I'm making for dinner!
Adrienne says
These scallops look amazing! I definitely want to try this recipe.