Miso Butter–Basted Scallops with Bok Choy and Chile

Name: Miso Butter–Basted Scallops with Bok Choy and Chile
Yield: Serves 2 to 3
Cuisine: Japanese, Asian
Ingredients: 12 ounces large, sea scallops, tendons removed; ½ teaspoon, kosher salt; 4 tablespoons, unsalted butter, softened; 3 tablespoons, white miso; 1 tablespoon plus 2 tablespoons, vegetable oil, divided; 1 pound, bok choy, stalks cut into ¾-inch pieces and leaves cut into 2-inch pieces; 3 , scallions, white and green parts separated and sliced thin; 1 large, Fresno chile, stemmed and cored, half sliced into thin rings, half minced; 1 , garlic clove, minced; 1 (½-inch) piece, fresh ginger, grated; 2 teaspoons, lemon juice; ¼ cup, sake; 1 tablespoon, rice vinegar

Main Courses
Japanese
Asian
Fish & Seafood

By Tim Chin

Miso butter is the key to boosting browning and flavor in this simple yet impressive scallop dish.

SERVES 2 to 3

Miso Butter–Basted Scallops with Bok Choy and Chile

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