Miso-Butter Grilled Scallops with Sesame Spinach
15m PREP
10m COOK
4 SERVINGS
320 CAL/SERV
Overview
Juicy, grilled scallops glazed with a savory miso-butter sauce, paired with nutritious sesame-infused spinach.
Macronutrients per serving
52
grams
Protein
22.0g 42%
Fat
18.0g 35%
Carbs
12.0g 23%
Rich in nutrients
Vitamin A
70% DV
Essential for vision and immune function
Vitamin C
30% DV
Supports immune function
Iron
15% DV
Crucial for blood production
Calcium
10% DV
Important for bone health
Omega-3
8% DV
Supports heart health
Ingredients
Scallops
- 1 pound large sea scallops
- 2 tablespoons unsalted butter softened
- 1 tablespoon white miso paste
- 1 tablespoon soy sauce
- 1 teaspoon lemon juice freshly squeezed
- 1 tablespoon olive oil
Sesame Spinach
- 1 pound fresh spinach washed and drained
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- 1 clove garlic minced
- 1 teaspoon soy sauce
Instructions
- 1 In a small bowl, mix the softened butter, miso paste, soy sauce, and lemon juice to create the miso-butter glaze.
- 2 Pat the scallops dry with paper towels to ensure a good sear. Brush them lightly with olive oil.
- 3 Preheat a grill or grill pan over medium-high heat.
- 4 Place the scallops on the grill and cook for 2-3 minutes per side, until they are opaque and have a nice sear.
- 5 During the last minute of cooking, brush the scallops with the miso-butter glaze.
- 6 Remove the scallops from the grill and set aside.
- 7 In a large skillet, heat the sesame oil over medium heat. Add the minced garlic and sauté for about 30 seconds.
- 8 Add the spinach to the skillet and cook until just wilted, about 2-3 minutes.
- 9 Stir in the soy sauce and sprinkle with toasted sesame seeds.
- 10 Serve the scallops on a plate with a side of sesame spinach. Drizzle any remaining miso-butter over the scallops.