Miso Butter–Basted Scallops with Bok Choy and Chile

Step 1

We recommend buying dry scallops, which don't have chemical additives and taste better than wet. Dry scallops will also sear much faster and develop a better crust. Dry scallops will look ivory or pinkish; wet scallops are bright white. Scallops may not be labeled as dry or wet, so be sure to ask your fishmonger. Serve with steamed white rice. Look for the largest scallops available at the market. Smaller scallops are more difficult to sear properly without overcooking the interiors. Gently moving the scallops and tilting the skillet in step 3 will ensure that the oil makes contact with the entire surface of each scallop and help even out hot and cold spots. The result is an even, restaurant-worthy sear.

Step 2

Line large plate with paper towels. Sprinkle scallops evenly on both sides with salt. Transfer scallops to prepared plate and place second layer of paper towels on top. Refrigerate scallops and allow moisture to release onto paper towels, at least 10 or up to 30 minutes. Meanwhile, using fork, thoroughly combine butter and miso in small bowl. Transfer 5 tablespoons miso butter to second small bowl.

Step 3

Heat 1 tablespoon oil in 12-inch skillet over high heat until shimmering. Add bok choy and cook, stirring occasionally, until slightly wilted, about 1 minute. Stir in scallion whites, minced chile, garlic, and ginger and cook until fragrant, about 30 seconds. Transfer bok choy to medium bowl; stir in lemon juice and season with salt to taste. Return pan to high heat and add sake and vinegar; cook until reduced by half, about 1 minute. Reduce heat to low, add 5 tablespoons miso butter, and whisk until sauce is smooth and emulsified, about 30 seconds. Pour sauce over bok choy in bowl and toss to combine; cover to keep warm. Rinse skillet and wipe dry with paper towels.

Step 4

Blot scallops thoroughly dry with fresh paper towels. Heat remaining 2 tablespoons oil in skillet over high heat until smoking. Add scallops in single layer, flat side down, arranging them in ring near exterior of skillet, and cook, tilting pan and moving scallops occasionally to distribute oil, until well browned, 1½ to 2 minutes.

Step 5

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.

Step 6

Divide bok choy between plates. Divide scallops between plates, seared side up, and spoon browned butter in pan over top. Sprinkle with scallion greens and chile rings. Serve.