Sesame and Miso-Glazed Scallops

Here's an exotic shellfish recipe to pair with your favorite Chardonnay.

Sesame and Miso-Glazed Scallops
Serves 8.

Kosher salt
30 sea scallops, muscle removed
Freshly ground white pepper
1/3 cup mirin (sweet Japanese rice wine)
1 cup white miso paste
1/2 cup saké
1/2 cup sugar
1 tablespoon olive oil, for cooking scallops
1 tablespoon toasted pure sesame oil


Garnish: 1 tablespoon sesame seeds, toasted; 1 tablespoon black sesame seeds; 1 tablespoon fresh cilantro, chopped


Preheat the broiler. Dry scallops and season lightly on both sides with salt and shite pepper. In a small bowl, stir together the mirin and white miso paste. In a small saucepan, heat saké to a simmer;add sugar and stir to dissolve. Combine with miso mixture to form a glaze. Lightly coat a heavy flat-bottomed skillet with the olive oil and arrange scallops in the pan, being careful not to crowd them. Coat tops of scallops with glaze and place under the preheated broiler for 3 minutes, until the glaze begins to bubble and the scallops are partially cooked through. Remove the pan from the oven and carefully turn scallops glaze-side down in the same pan.


Return the pan to the oven and continue cooking until just cooked through, another 3 to 4 minutes. Remove and immediately turn the scallops glaze-side up.


To serve, place five scallops glaze-side up on each plate. Sprinkle with sesame seeds and cilantro and a dollop or two of the miso glaze.