Sea Scallops & Mushroom Umami Ramen

Seared sea scallops paired with mushrooms in a deeply savory broth packed with umami richness.

Ingredients

• 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
• 10 large sea scallops, side muscle removed, patted very dry
• 8 ounces mixed mushrooms (shiitake, cremini, oyster, or similar), sliced
• 2 tablespoons unsalted butter
• 2 tablespoons neutral oil (such as canola or grapeseed), divided
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon soy sauce
• 2 teaspoons white miso paste
• 1 tablespoon mirin or dry sherry
• 3 cups low-sodium chicken or vegetable stock
• 1 teaspoon fish sauce
• 1/2 teaspoon black pepper
• Kosher salt, to taste
• 2 scallions, thinly sliced (whites and greens separated)
• 2 tablespoons fresh chives or parsley, chopped
• Toasted sesame oil, for finishing
• Lemon wedges, for serving

Preparation

1. Bring a large pot of salted water to a boil. Cook ramen noodles for 2–3 minutes until just tender, then drain, rinse under cool water, and set aside.
2. Pat the sea scallops very dry and season lightly with kosher salt and black pepper.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add scallops and sear 1–2 minutes per side until deeply golden and just opaque in the center. Transfer to a plate and keep warm.
4. Add remaining oil and butter to the skillet. Add mushrooms and onion; sauté for 4–5 minutes until mushrooms are golden and onions are soft. Add garlic and ginger; cook 1 minute more until fragrant.
5. Stir in soy sauce, miso paste, and mirin, scraping up any browned bits. Pour in stock and fish sauce, stirring until miso dissolves. Simmer gently for 5–7 minutes.
6. Add black pepper and adjust seasoning with salt if needed. Stir in half the scallion whites and all of the chopped herbs.
7. Add noodles to the mushroom broth and toss gently to coat and heat through.
8. Divide noodles and broth among bowls. Top with seared scallops, drizzle with toasted sesame oil, and finish with remaining scallion greens, herbs, and desired toppings. Serve with lemon wedges.