Miso Butter Scallop Ramen
Scallops are one of those ingredients that can make you look like a professional chef with minimal effort, as long as you don't overcook them into expensive rubber. They're sweet and delicate with this buttery texture when seared properly, and the key is getting a golden crust on the outside while keeping the center tender and barely opaque. Pairing them with miso butter creates this umami-rich sauce that's savory and slightly sweet, and when you add it to ramen noodles, you get a bowl that feels luxurious and indulgent without being heavy. It's the kind of dish you make when you want to impress someone or treat yourself to something special, because scallops always feel like a celebration even if you're just eating them alone in your kitchen.
Butter meets the salt—scallops sear to caramel gold—ocean blooms in cream.
Let Me Tell You...
I was terrified of cooking scallops for years because I'd seen enough cooking shows to know they were easy to mess up and expensive to waste.
The first time I bought them, I stared at them in the package for ten minutes trying to decide if I was brave enough to risk ruining them.
I finally committed, patted them dry like the internet told me to, and threw them in a screaming hot pan.
They seared beautifully, developed a golden crust, and tasted like the ocean mixed with butter.
I was immediately mad at myself for waiting so long to try.
Any moisture and they'll steam instead of getting that golden crust. I started buying scallops regularly, learning that the key to perfect scallops is high heat, a dry pan, and not touching them once they hit the heat.
You put them in the pan and leave them alone for two minutes, resisting every urge to peek or flip them early.
When you finally flip them, they should have this deep golden-brown crust that's almost caramelized.
I'd cook them for another minute or two on the other side, just until they were barely opaque in the center, and then pull them off the heat immediately.
Scallops need space to sear properly, or they'll steam and turn rubbery.
One night I had miso paste and butter in the fridge, so I made a quick miso-butter sauce by whisking them together with a little sake and dashi.
The sauce was creamy and savory with that deep umami flavor miso always brings, and I tossed it with cooked ramen noodles until they were glossy and coated.
I placed the seared scallops on top, garnished it with scallions and nori, and took a bite that made me wonder why I ever ate regular ramen.
High heat can make miso taste bitter and kill the beneficial probiotics.
The scallops were sweet and buttery with a caramelized crust that added texture, and the miso-butter sauce was rich and umami-forward without being overwhelming.
The noodles soaked up the sauce and turned creamy and savory, and every bite felt like eating at an expensive Japanese restaurant.
It's the kind of meal that makes you feel fancy even if you're eating it in sweatpants with no makeup on, which is honestly the best kind of fancy.
Ingredients
- 2 packages ramen noodles (discard seasoning packets)
- 12 large sea scallops (about 1 lb), side muscle removed
- 3 cups dashi or vegetable broth
- 3 tablespoons white miso paste
- 4 tablespoons unsalted butter (divided)
- 2 tablespoons sake or dry white wine
- 1 tablespoon soy sauce
- 1 teaspoon mirin
- 2 cloves garlic, minced
- 2 green onions, thinly sliced
- 1 sheet nori, cut into thin strips
- 1 tablespoon vegetable oil
- Salt and white pepper, to taste
Preparation
- Pat the scallops completely dry with paper towels. This is crucial for getting a good sear. Season both sides lightly with salt and white pepper.
- Heat the vegetable oil in a large skillet over high heat until it just begins to smoke. Add the scallops, making sure they don't touch each other. Sear without moving for 2 minutes until a deep golden crust forms on the bottom.
- Flip the scallops and add 1 tablespoon of butter to the pan. Sear for another 1-2 minutes, basting with the melted butter, until the scallops are just opaque in the center. Remove from heat and set aside.
- In a medium pot, heat the dashi or vegetable broth over medium heat. In a small bowl, whisk together the white miso paste, sake, soy sauce, and mirin until smooth.
- Once the broth is hot (but not boiling), remove from heat and whisk in the miso mixture until fully dissolved. Add the remaining 3 tablespoons of butter and the minced garlic, stirring until the butter melts and the broth becomes creamy. Taste and adjust seasoning with salt and white pepper as needed.
- While preparing the broth, cook the ramen noodles according to package instructions until just tender. Drain and set aside.
- Divide the cooked ramen noodles between two serving bowls. Ladle the hot miso-butter broth over the noodles.
- Arrange the seared scallops on top of each bowl (6 scallops per serving). Garnish with sliced green onions and nori strips.
- Serve immediately while the scallops are still warm and the broth is hot.