Miso Butter–Basted Scallops with Bok Choy and Chile
Why This Recipe Works
by Tim Chin
This is a quick, easy scallop dish that illustrates a couple of important basic cooking principles—and it’s built for speed. To get a perfect sear, we briefly salt the scallops to draw out excess moisture. We start the scallops in a ripping hot skillet and slowly move them to distribute oil and heat evenly. We then baste the scallops with a miso butter to impart subtle complexity and to further boost browning. For a nice pan sauce with good shine and velvety texture, we whisk additional miso butter into some reduced sake. With a little wilted bok choy and some heat from a chile, this is a tasty, simple dish you can whip up any time you want to impress on the fly.
Photography by Daniel van Ackere.
Food Styling by Marie Piraino.