Shiro Miso Scallops

Shiro Miso Scallops!

I get asked how to use shiro miso quite a lot as it’s not such a common ingredient in many kitchens. Here’s an incredibly easy and delicious way to create a beautiful meal for you and your family!

Shiro miso is also known as sweet white miso. This miso dances the fine line between sweet and savory and pairs incredibly well with scallops.

Ingredients: Serves 2

1/2 lb scallops (about 10)
1/2 cup heavy cream
1 shallot peeled and thinly sliced lengthwise
1T vegetable oil
2T butter
1t lemon juice
2T Moromi Shiro Miso
1T Moromi Shoyu
1/2 lb Pappardelle Pasta

Preparation:

Pat the scallops dry.

Boil a large pot of salted water for your pasta. I used pappardelle in this recipe but you can use whatever you enjoy. If you drop the pasta in boiling water just prior to starting to cook the scallops, it will cook in about the same amount of time it takes to cook the scallops - about 7 or 8 minutes.

Heat the oil and 1T of butter in a large frying pan on med high until the butter is melted and bubbly. Place the scallops into the hot pan and cook until golden brown (about 2 minutes) then turn and brown the other side. While the scallops are browning on the second side, toss in the shallots, miso, and soy sauce. Then pour in the cream and lemon juice while gently mixing everything in the pan making sure the miso is well mixed in. Reduce the heat to low and toss in the other Tbsp of butter. Remove from heat.

Drain the pasta.

Plate a portion of pasta and top with scallops and drizzle with the cream sauce.

Enjoy!!