These scallops, inspired by Nobu Matsuhisa's miso-glazed cod, are our new date night staple.
They're fancy-looking but easy to create (and impossible to mess up), making them excellent for impressing.
They can be served as a party appetizer or as a dinner with steamed rice, bok choy, and a carrot ginger salad. Serve homemade mochi or green tea ice cream for dessert.
INGREDIENTSContains 2 tablespoons mirin and 2 tablespoons white miso.
One tablespoon low-sodium soy sauce or tamari
16 1-lb. sea scallops, side muscles removed
Olive oil cooking spray
Freshly sliced chives for serving
Whisk miso, soy sauce, and mirin in a medium basin until smooth.
Toss scallops in miso mixture after drying with paper towels. Let marinade 5–15 minutes.
Step 2
Coat air-fryer basket with cooking spray. Work in batches, place scallops 1" apart in basket.
Allow 5 minutes at 400° until medium-rare and slightly browned on top.
Step 3
Put scallops on a dish. A sprinkle of chives.
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