Miso Scallops with Bok Choy & Mushrooms
Entrees
Remember that feeling of standing in the kitchen and wanting to make something special? This meal was born from that feeling. Scallops are one of my favorite proteins, and they don’t need much more than good seasoning and a hard sear. The supporting cast is where the depth builds. Mushrooms are caramelized until rich and savory, while bok choy is seared cut-side down to pick up a little char before turning tender. Everything comes together over a silky red pepper–miso purée that adds sweetness, umami, and just enough body to anchor the plate. Like most of my dishes, this one is about contrast and timing: crisp against tender, light bitterness against sweetness, and clean seafood balanced by deeper, roasted flavors. It looks like something you’d order on a date night—and tastes like you paid a lot more for it.
Ingredients
Instructions
Make the red pepper-miso purée: Blend roasted red peppers with miso, a drizzle of olive oil, and a splash of rice vinegar or lemon juice until silky smooth.
Heat a drizzle of neutral oil in a skillet over medium-high heat. Add mushrooms and cook until golden and caramelized, about 5-6 minutes.
Stir in garlic for and cook for 30 seconds. Transfer the mushrooms to a bowl and cover loosely with foil to keep warm.
Add bok choy cut-side down and let it sear until just tender and lightly charred, about 3-4 minutes.
Finish vegetables with a splash of soy sauce and a squeeze of lemon juice. Remove from heat and keep warm.
Season scallops lightly with salt. Heat a clean pan over medium-high with a thin film of neutral oil.
Place scallops down and sear undisturbed for about 2 minutes until a deep golden crust forms.
Flip scallops, add a knob of butter, and baste for another minute. They should be just opaque in the center.
Plating: Spread the red pepper-miso purée on each plate. Nestle bok choy and mushrooms over the purée, then arrange scallops on top.
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