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Miso buttered scallops

Serves 4 Cook Time 5 mins Prep Time 15 mins


Preheat oven to highest heat on grill setting.


Using tongs, toast each nori sheet over a medium flame on the stove top.  Crush the toasted nori into small flakes and set aside.

Miso Butter

Place butter, miso, soy sauce and vinegar in a bowl.  Beat until well combined.


Remove the meat from the shells and place them on an oven tray.  Add about 1/2 teaspoon of miso butter to each shell.  Place one scallop on the butter and add a second 1/2 teaspoon of miso butter on top.  Move the oven tray 2-3 cm under the grill.  Grill for 60-90 seconds, or until butter is golden brown and bubbling.  Remove scallops from the grill and transfer to a serving dish.


Add a squeeze of lemon juice and top with toasted nori and crushed sesame seeds.


12 Scallops on the shell

2 nori sheets

1/2 lemon

Toasted white sesame seeds

Miso Butter

150g unsalted butter, softened

100g miso

1 tsp light soy sauce

1 tsp seaweed vinegar or white wine vinegar

Recipe Author

Sabina Newton

Private chef and contestant on season 13 of MasterChef Australia.

Nori adds an extra dimension to this dish

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