"Despite only being made up of two ingredients, miso butter is absolutely packed with the salty, umami flavor your subtly sweet scallops need. You'll want to make sure to get white miso, since red and brown miso can be too overpowering when paired with scallops."
"To make it, start by softening your butter. Regardless of how much you want to make, you should use double the amount of butter as white miso paste. Once your butter is nice and soft, simply stir both ingredients together in a bowl."
"To make them, start with the freshest scallops you can find, whether they be at your local Whole Foods or at your favorite fish market. They also retain their distinct sweetness better when fresh, which pairs oh-so-well with miso butter's complex umami bite."
Cooking scallops requires mastering basic techniques to avoid common mistakes. A simple two-ingredient enhancement uses white miso paste and unsalted butter to create miso butter for seared scallops. The ratio is one part white miso to two parts softened butter, stirred together until combined. White miso is preferred over red or brown varieties as it won't overpower the delicate scallops. The miso butter can be used immediately or rolled into a plastic-wrapped log for later use. Fresh scallops work best, retaining their natural sweetness that pairs excellently with miso butter's complex umami flavor. Proper preparation of scallops before cooking ensures optimal results.
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