Miso-Glazed Grilled Scallops Recipe (2024)

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.

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.

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

Added a little bit of toasted sesame oil to the glaze. The scallops cooked beautifully. We garnished as recommended and it was amazing. Will definitely make again

I too cooked these in a cast iron skillet and it worked fine. The glaze is excellent but there wasn’t a lot of it. Next time I will triple the amount of glaze and have some to drizzle over rice.

excellent! for sauce, use 3 tbl miso, 5 tbl mirin. sear the scallops in cast iron. turn off the heat and add the sauce. serve over rice. made it with sautéed greens.

Just a word of warning . The miso glaze can easily burn . If cooking multiple batches start from scratch each time .

The taste didn't transfer well to chicken ... next time we'll marinate the chicken, or brine it. The sauce was not very tasty; could use more zing, or character. And we'd double it. Tricky to get the sauce to glaze without overlooking the meat; could use more guidance here.

Was good but too much miso was very overpowering. Said 2 T miso and 2 T mirin, little soy and i did dash of water. I’d only do 1/2 T miso max next time. Flavor was really good but needs to be cut down

Easy and delicious!

This was delicious! Especially for such a simple glaze - was ready in no time. Too cold for outdoor grilling so I used cast iron. Watch carefully - it can burn quickly. Served with garlic sautéed chard and rice.

White or red miso?

Tripled the sauce and made this in a cast iron pan, it was great. Used the extra sauce as salad dressing thinned out with a little olive oil.

Don't taste the mixture prior to putting it on the scallops! I made it with red miso and sake, and it was disgusting, so I made another batch with miso and mixing, which tasted gross too. I decided to grill one, and I'm so glad I did - they were delicious!

Disappointing as it didn’t enhance scallops and so everything tasted flat.

Fantastic idea to glaze the scallops with miso and mirin. We grilled 10 scallops with this wonderful sauce. I forgot about the sesame seeds and parsley and served them over Ottolenghi's turmeric rice, to which I added fresh corn and omitted the parsley. What a dinner!

Tasty and easy! I used white miso and also grated some ginger into the glaze mixture. Used an even combo of mirin and sake (some mirins can be very salty, others very sweet). May try the tip of mixing in a little toasted sesame oil next time.

Glaze is good but technique here totally wrong and no way to do for indicated time and up with carmelized miso and not over cooked scallops. Probably need glaze from beginning and keep basting because it cooks off at end and there is not enough left on scallops

excellent! for sauce, use 3 tbl miso, 5 tbl mirin. sear the scallops in cast iron. turn off the heat and add the sauce. serve over rice. made it with sautéed greens.

Drizzled a teeny bit of ponzu soy sauce over the top and it was really great.Did over grill/ridge cast iron.

I too cooked these in a cast iron skillet and it worked fine. The glaze is excellent but there wasn’t a lot of it. Next time I will triple the amount of glaze and have some to drizzle over rice.

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.