This recipe was written by Stephanie Searor, MS RD LDN
Scallops are delicious, tender mollusks, and when they are prepared correctly, can’t be beat. Their sweet flavor and buttery, silky texture are so appealing. However, it’s easy to overcook a scallop, which can then become tough and chewy. As they are not an inexpensive food, an overcooked scallop can lead to a disappointing dinner. Here, scallops are cooked using a sous vide bath, ensuring that they are perfectly done.
The miso-soy marinade gives them a punchy, umami-packed flavor. If you like spice, chili oil or sriracha could be added during cooking or used on the side as a garnish. Cook time is 30 minutes, but depending on the texture, you could continue to cook for up to an hour.
Sous Vide Miso-Soy Scallops Recipe
10 minutes prep time
40 minutes total cook time
- 1-pound fresh sea scallops (thawed if frozen, approximately 16 scallops)
- 2 tablespoons miso paste
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 tsp brown sugar
- Prepare a sous vide circulator to 123 degrees Fahrenheit with enough water to submerge the scallops.
- Combine the miso, rice wine vinegar, soy sauce, garlic, ginger, and brown sugar together, then pour over the scallops. Transfer to a vacuum bag or zip-top bag, and spread out into a single layer.
- When the water bath is ready, submerge and cook the scallops for 30 minutes (or longer if you like a firmer texture). While the scallops are cooking, preheat a broiler or grill pan until piping hot.
- When the scallops are finished, remove and place under a preheated broiler for 1-2 minutes on each side, or until browned, or quickly finish in a hot grill pan, 1-2 minutes on each side.
- Serve the scallops with the reserved juices, steamed rice, and seaweed salad for a delicious dinner.
Sous Vide Miso-Soy Scallops Nutrition Information
Nutrition information gathered from Nutrium. Nutritional information may vary depending on ingredients used.