Recipe: Miso baked scallops | Vancouver Sun

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This recipe, shared by Chef Hidekazu Tojo of Tojo’s Restaurant, marries savory miso with the “rich, earthy notes” of seafood. Perfect for an appetizer, the dish is simple to make yet impressively flavourful.

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2-3 medium-sized scallops

1 seasonal mushroom (shiitake, oyster, king, shimeji, etc) – cubed 1.5 cm wide

1/4 bell pepper, grilled, peeled, and cubed 1.5 cm wide


1/2 clove garlic

1/4 medium onion, minced

1 tsp (5 mL) butter

8 tbsp (120 mL) clam juice

1 tbsp (15 mL) flour

1 tsp (5 mL) white miso paste

Salt & pepper


1/2 spring onion, thinly sliced

Preheat oven to 450 F. In a saucepan, sautée garlic and onion in butter on medium heat until onions are browned, approximately 5-7 minutes. Add 5 tbsp clam juice and gently warm up.

Make a flour slurry by combining flour with 3 tbsp clam juice and miso paste in a small bowl.
Add mixture to clam juice and gently whisk together over medium heat.

Add salt and pepper to taste, and turn off the heat when the sauce is thickened about 1-2 minutes.

Arrange scallops, mushrooms and pepper cubes in small shallow oven-proof dishes. Or use thoroughly cleaned and sanitized shells of the scallops and place on a baking sheet. Leave a few pepper cubes for the garnish, if desired. Pour the sauce over the ingredients.

Bake in the oven, uncovered, for 12-15 minutes until the sauce is bubbly and the top is browned. Garnish with peppers and spring onions, and serve.

Serves 2.

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