Miso Butter Scallops with Spinach Rice, Roasted Vegetables & Sesame-Marinated Carrots
Premium

Miso Butter Scallops

with Spinach Rice, Roasted Vegetables & Sesame-Marinated Carrots

35 MIN
+$7.50/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

INGREDIENT IN FOCUS
Kohlrabi (often referred to as a German turnip) is a versatile vegetable from the Brassica family, with a mild flavor and texture similar to cabbage or broccoli stems. Once the skin is peeled off, the rest can be enjoyed raw or cooked!

TECHNIQUE TO HIGHLIGHT
You’ll combine butter with a sauce of miso and soy glaze to spoon over (or baste) the delicate scallops as they sear—an easy way to imbue them with rich, umami flavor.
CLICK FOR RECIPE CARD

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Miso Butter Scallops with Spinach Rice, Roasted Vegetables & Sesame-Marinated Carrots
Title
  • 20 oz Sea Scallops
  • 1 cup Sushi Rice
  • 5 oz Baby Spinach
  • ¾ lb Carrots
  • 4 Scallions
  • ¾ lb Green Beans
  • 1 Kohlrabi
  • ⅓ cup Asian-Style Sautéed Aromatics
  • 3 Tbsps Sweet White Miso Paste
  • 3 Tbsps Soy Glaze
  • 2 Tbsps Butter
  • 3 Tbsps Roasted Peanuts
  • 2 Tbsps Rice Vinegar
  • 2 Tbsps Vegetarian Ponzu Sauce
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the carrots; grate on the large side of a box grater. In a bowl, combine the sliced white bottoms of the scallions, grated carrots, ponzu sauce, and sesame oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Peel the kohlrabi; halve lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard any stem ends from the green beans. Roughly chop the peanuts. In a bowl, combine the miso paste, soy glaze, half the vinegar, and 2 tablespoons of water. Whisk until smooth.  

Make the spinach rice
2 Make the spinach rice

In a medium pot, combine the rice, a pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the spinach and sautéed aromatics; stir until thoroughly combined and the spinach is wilted. Taste, then season with salt and pepper if desired.

Roast & finish the vegetables
3 Roast & finish the vegetables

Meanwhile, line a sheet pan with foil. Place the kohlrabi pieces and green beans on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 11 to 13 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl. Add the togarashi, chopped peanuts, and remaining vinegar; toss to coat. Taste, then season with salt and pepper if desired.

Cook the scallops & serve your dish
4 Cook the scallops & serve your dish

Meanwhile, pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until lightly browned. Flip the scallops and add the butter and sauce (carefully, as the liquid may splatter). Cook, constantly spooning the sauce over the scallops, 1 to 2 minutes, or until the scallops are coated and cooked through. Turn off the heat. Serve the cooked scallops (including any sauce from the pan) with the spinach rice, finished vegetables, and marinated carrots (including the liquid). Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the carrots; grate on the large side of a box grater. In a bowl, combine the sliced white bottoms of the scallions, grated carrots, ponzu sauce, and sesame oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Peel the kohlrabi; halve lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard any stem ends from the green beans. Roughly chop the peanuts. In a bowl, combine the miso paste, soy glaze, half the vinegar, and 2 tablespoons of water. Whisk until smooth.  

2 Make the spinach rice

In a medium pot, combine the rice, a pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the spinach and sautéed aromatics; stir until thoroughly combined and the spinach is wilted. Taste, then season with salt and pepper if desired.

Make the spinach rice
Roast & finish the vegetables
3 Roast & finish the vegetables

Meanwhile, line a sheet pan with foil. Place the kohlrabi pieces and green beans on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 11 to 13 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl. Add the togarashi, chopped peanuts, and remaining vinegar; toss to coat. Taste, then season with salt and pepper if desired.

4 Cook the scallops & serve your dish

Meanwhile, pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until lightly browned. Flip the scallops and add the butter and sauce (carefully, as the liquid may splatter). Cook, constantly spooning the sauce over the scallops, 1 to 2 minutes, or until the scallops are coated and cooked through. Turn off the heat. Serve the cooked scallops (including any sauce from the pan) with the spinach rice, finished vegetables, and marinated carrots (including the liquid). Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy!

Cook the scallops & serve your dish
Browse Steps
1 of 4