This recipe for oven baked scallops cooked in their shell with red miso and ginger butter, makes for a perfect light and flavourful appetizer or as a pass around canape. It may sound fancy but it is easy to make and tastes so delicious.
Scallops have a wonderful delicate, sweet and salty taste. They don't require much cooking and therefore are ideal to be served as pass around canapes or a light appetizer.
These also don't need a lot of preparation as can be found at fish mongers already cleaned and ready to be cooked. But should you happen to have purchased fresh scallops and don't know how to clean and open them, just jump onto this post for guided steps for everything scallops.
Our recipe for scallops with miso ginger sounds delicate and complex. Surprisingly however, this dish is fast and easy, it shouldn't take longer than 25 minutes to make, unless you have to open the scallops from scratch.
RECIPE FOR MISO BUTTER
This easy to make miso butter is full of umami flavours. It is not only great for baking scallops it can be used in many other ways too. Think on lamb chops, steaks, grilled seafood or added to stir fried vegetables.
What is miso butter?
So, what is miso butter? Well, miso butter is not a secret recipe from an Asian fusion restaurant, it's exactly that - Miso mixed with butter! In case you want to read more about miso paste, here is a link to our pumpkin and miso and eggplant miso post wherein I have shared more information.
How to make it
Now, to make the miso butter follow these steps:
If you haven't done so already, take the butter out of the fridge and cut into cubes. Leave outside to soften. Meanwhile you can prepare the scallops and get back to making the miso butter once it has melted.
In a bowl combine the soft butter and grated ginger. Next, add the miso paste into the butter and mix well together.
The easiest way to portion the butter is by rolling it into a log. To do so, transfer the butter on a piece of cling wrap. Shape the butter into a log using a small knife and start rolling the cling wrap holding both ends with your fingers tightly.
Once securely rolled, tie both the ends and refrigerate the miso butter log until ready to use.
HOW TO COOK SCALLOPS IN THE OVEN
Pre-heat the oven to 200°C (390°F). Line out the scallops in their shells on a baking tray. Cut the butter into 12 equal slices and place one on each scallop.
Bake in the oven for 5 minutes, giving enough time for the miso butter to melt and cook the scallops. Remove from the oven, garnish and serve immediately.
Scallops are eaten best with the centre still lightly undercooked. If you bake the scallops in the oven, depending on size 4-5 minutes is enough time to cook them. If you prefer to eat them a bit more cooked, leave them in the oven for 2-3 minutes longer.
Yes you can. Place a slice of the miso butter on top of the scallops and keep chilled in their shells in the fridge.
30 minutes before serving time, remove the scallops from the fridge and leave them at room temperature for 15 minutes. Bake for 4-5 minutes in a pre-heated oven.
GARNISHING THE SCALLOPS
Make this fresh apple salsa by simply combining small dices of green apple with grated lime zest and lime juice. It will refresh the scallops and also balance the sweetness of the scallops and the saltiness of the miso. Add chopped chilli for an extra kick.
MORE SEAFOOD RECIPES
There’s nothing like a plate of fresh seafood to give you holiday vibes! Here are some more beautiful seafood recipes, to inspire you this festive season:
Whether you’re throwing a Christmas party or preparing a family holiday reunion, kick off your get together with our oven baked scallops with miso and ginger butter!
Comforting and bursting with Asian flavours, this will be a recipe your guests will always ask for after eating at your party!
We love to see our recipes cooked and enjoyed so do leave us a comment below! Until then, save the seas by eating sustainably and be conscious of the seafood you eat!
Oven baked scallops with miso and ginger butter
- microplane or grater
- mixing bowls
- large oven tray
- 12 scallops in the half shells
- 80 gram unsalted butter kept at room temperature
- 1½ tablespoon red miso paste
- 5 gram ginger peeled
- 1 green apple
- 1 lime
- sea salt
- In a bowl combine the soft butter and miso paste. Grate the ginger into the butter. Mix well together.
- Transfer the butter on a piece of cling wrap. Shape the butter into a log and roll into a log shape. Tie the ends and keep refrigerated.
- Pre-heat the oven to 200°C (390°F). Line out the scallops in their shell on a baking tray. Cut the butter into 12 equal slices and place one on each scallop.
- Cut the green apple in small dices. Combine the diced apple with grated zest and juice from the lime in a mixing bowl. Mix well all together
- Bake the scallops in the oven for 4-5 minutes, this will give enough time for the butter to melt and cook the scallops. Remove from the oven, garnish with the green apple salsa and serve.