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Miso Butter Scallops

with Spinach Rice, Roasted Vegetables & Sesame-Marinated Carrots

35 MIN

+$6.00/serving 2 Servings

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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.
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Nutrition

PER SERVING
Calories

920 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Sea Scallops
½ cup Sushi Rice
3 oz Baby Spinach
6 oz Carrots
2 Scallions
1 Kohlrabi
6 oz Green Beans
⅓ cup Asian-Style Sautéed Aromatics
1 Tbsp Sweet White Miso Paste
2 Tbsps Soy Glaze
2 Tbsps Butter
3 Tbsps Roasted Peanuts
2 Tbsps Rice Vinegar
1 Tbsp 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)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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. If present, remove the core, 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 3/4 cup 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.

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 medium pan (nonstick, if you have one), heat 2 teaspoons 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. Enjoy!