Ingredients
340 g | large sea scallops, tendons removed |
1.5 g | kosher salt |
56 g | unsalted butter, softened |
56 g | white miso |
14 g | plus 28 g vegetable oil, divided |
450 g | bok choy, stalks cut into ¾-inch pieces and leaves cut into 2-inch pieces |
30 g | scallions, white and green parts separated and sliced thin |
30 g | Fresno chile (1 chile), stemmed and cored, half sliced into thin rings, half minced |
6 g | garlic (1 clove), minced |
6 g | fresh ginger, grated |
10 g | lemon juice |
60 g | sake |
15 g | rice vinegar |
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 |
Essential Equipment
Instructions
- 340 g large sea scallops, tendons removed
- 1.5 g kosher salt
- 56 g unsalted butter, softened
- 56 g white miso
- 14 g vegetable oil
- 450 g bok choy, stalks cut into ¾-inch pieces and leaves cut into 2-inch pieces
- Scallion whites
- Minced chile
- 6 g garlic (1 clove), minced
- 6 g fresh ginger, grated
- 10 g lemon juice
- Kosher salt
- 60 g sake
- 15 g rice vinegar
- 28 g vegetable oil
- Reduce heat to low. Slide scallops to back of skillet, opposite handle, and add remaining miso butter to front of skillet. Using tongs, flip scallops. Once butter has melted, tilt skillet so butter pools near base of handle. Using metal spoon, continuously spoon butter over scallops, concentrating on areas where crust is less browned. Baste until sides of scallops are firm and centers register 115 degrees F/46 degrees C, about 30 seconds. Remove skillet from heat and transfer scallops to large plate.
- Scallion greens
- Chile rings
Instructions
- 12 ounces large sea scallops, tendons removed
- ½ teaspoon kosher salt
- 4 tablespoons unsalted butter, softened
- 3 tablespoons white miso
- 1 tablespoon vegetable oil
- 1 pound bok choy, stalks cut into ¾-inch pieces and leaves cut into 2-inch pieces
- Scallion whites
- Minced chile
- 1 garlic clove, minced
- 1 (½-inch) piece ginger, grated
- 2 teaspoons lemon juice
- Kosher salt
- ¼ cup sake
- 1 tablespoon rice vinegar
- 2 tablespoons vegetable oil
- Reduce heat to low. Slide scallops to back of skillet, opposite handle, and add remaining miso butter to front of skillet. Using tongs, flip scallops. Once butter has melted, tilt skillet so butter pools near base of handle. Using metal spoon, continuously spoon butter over scallops, concentrating on areas where crust is less browned. Baste until sides of scallops are firm and centers register 115 degrees F/46 degrees C, about 30 seconds. Remove skillet from heat and transfer scallops to large plate.
- Scallion greens
- Chile rings