Miso-Glazed Grilled Sea Scallops

Miso-glazed Grilled Sea Scallops Recipe

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Vickie Parks


This is a simple but elegant dinner, especially if you serve the glazed scallops over a fresh bed of spinach or mixed greens. The salty-sweet and slightly nutty tone of the miso mixes well with the mirin. On the grill, It caramelizes nicely and adds a deeply rich taste to the grilled scallops.


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15 Min
15 Min


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  • 2 Tbsp
  • 2 Tbsp
    mirin (or sake)
  • 1 to 2 dash(es)
    sesame oil
  • 1 tsp
    black pepper
  • 1 1/2 lb
    sea scallops (about 20 to 24 total)
  • ·
    vegetable oil, for grilling
  • 3 Tbsp
    sesame seeds
  • 1
    scallion or green onion, sliced (for garnish)

How to Make Miso-Glazed Grilled Sea Scallops


  1. Heat a charcoal or gas grill until very hot. Rub the grill grate with a little vegetable oil, and position grill 3 or 4 inches from the heat.
  2. In a bowl, whisk together miso, mirin (or sake), sesame oil, and pepper.
  3. Thread the scallops (through their equators) onto metal or soaked-wooden skewers. Brush scallops lightly with vegetable oil, and grill until they’re brown on the bottom and release easily from the grill, about 2 to 3 minutes.
  4. Turn and brown for 1 to 2 minutes on the other side; total cooking time should be 3 to 5 minutes.
  5. When they’re almost done, brush on both sides with the miso mixture, and continue to cook, turning once or twice, until the glaze caramelizes a bit and the scallops are done; take the scallops off the grill before the interior becomes totally opaque.
  6. Sprinkle sesame seeds and green onion slices on each serving, and serve immediately.

Printable Recipe Card

About Miso-Glazed Grilled Sea Scallops

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Japanese

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