Miso-Glazed Grilled Scallops

By Mark Bittman

Updated May 1, 2024

Miso-Glazed Grilled Scallops
Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer.
Total Time
15 minutes
Rating
5(542)
Comments
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This simple and sophisticated treatment is perfect for grilled scallops, but also works well on chicken or pork. One note on preparation: Err on the side of undercooking. Take the scallops off the grill before they’re opaque all the way through. If you undercook a scallop, it will still be delicious, but if you overcook it, it will get rubbery.

Featured in: A Dozen Simple Ways to Serve the Perfect Scallop

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Ingredients

Yield:Varies
  • Vegetable oil, for brushing
  • 2tablespoons miso
  • 2tablespoons mirin or sake
  • Freshly ground pepper
  • Large scallops
  • Sesame seeds and sliced scallions, for garnish
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Heat a charcoal or gas grill until very hot. Brush the grill with a little oil and position the grill grate 3 to 4 inches from the heat.

  2. Step 2

    Whisk together the miso and mirin or sake; season to taste with pepper.

  3. Step 3

    Thread the scallops through their equators onto metal or soaked wooden skewers and brush them all over with vegetable oil. Grill scallops until they’re browned and release easily from the grill, 2 to 3 minutes per side.

  4. Step 4

    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.

  5. Step 5

    Sprinkle with sesame seeds and scallions and serve immediately.

Ratings

5 out of 5
542 user ratings
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Comments

SKFK

The miso glaze is completely genius. It is also delicious applied to roast chicken near the end of cooking, and has taken its place in my arsenal of readily-deployed glazes. I cooked the scallops in a cast-iron pan separately without using the skewers because I don't have a barbeque and was not disappointed.

Kelly

I am quite fond of a miso/mirin glaze. I had concerns that it would overwhelm the delicate sweetness of the scallops. I was right. It was good but the fish could have been halibut, cod, or some other mild white fish. A sad waste of scallops. I'll go back to my butter-seared scallops with just salt and pepper.

John Bower

I used miso, melted butter, a ton of crushed garlic, a little soy sauce, and honey. Amazing!

BEK

Cook in iron pan

Katy

I whisked in half a stick of soft butter for added richness and brushed this on shrimp and scallop kabobs for the grill. I disagree with the writer who said this glaze overwhelms delicate scallops. It was amazing. Just added subtle flavor and complemented everything.

Matt B.

The scallops stuck and were destroyed. $50 down the drain

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