Miso Glazed Scallops with Wasabi Mashed Cauliflower

This was one of the most AMAZING meals I’ve ever made. It was one of those meals that after you take the first bite your taste buds do a happy dance . . . and you vow to make the dish again and again for as long as you live. Well, that’s what happened to me earlier this evening. This dish will definitely be a staple on my weekly menu. Whether it be scallops, cod, chilean sea bass, or salmon- this miso-glaze is going on something at least once a week!!

Now for the side: I’ve made mashed cauliflower before, but I haven’t done it in a really long time. For some odd reason, the process of mashed cauliflower-making seems so labor-intensive and I think that’s why I never do it. Wash, cut, steam, blend, season….

In any case, I took on the challenge tonight because the thought of making it Asian-style by adding wasabi and edamame sounded exciting. Plus, I cheated a bit and bought a steamer bag of cauliflower so I didn’t have to chop and steam and make a mess. No shame is getting some help! After I steamed the bag I added it to my Ninja food processor with about 2/3 cup steamed edamame (I bought frozen shelled edamame and steamed it in the microwave also), 1 T wasabi powder, about 1/4 sour cream and some salt to taste. YUM.

Print Recipe

Miso Glazed Scallops with Wasabi Mashed Cauliflower and Edamame

Adapted from Eating Well's Healthy in a Hurry Cookbook

Servings

servings

Ingredients

• 3 tablespoons white miso
• 2 tablespoons mirin I used a cheap bottle of sake from the liquor store
• 2 tablespoons rice vinegar
• 2 tablespoons avocado oil
• 1 teaspoon minced fresh ginger
• 1 teaspoon minced garlic
• 1 pound sea scallops I got fresh wild sea scallops at my local fish store

Servings servings Ingredients 3 tablespoons white miso 2 tablespoons mirin I used a cheap bottle of sake from the liquor store 2 tablespoons rice vinegar 2 tablespoons avocado oil 1 teaspoon minced fresh ginger 1 teaspoon minced garlic 1 pound sea scallops I got fresh wild sea scallops at my local fish store

Instructions

1. Whisk miso, mirin, vinegar, oil, ginger, and garlic in a medium bowel. Add scallops and stir gently to coat. Let marinate 5 minutes (scallops will begin to break down if marinated longer)
2. Heat a non-stick pan with non-stick spray (or use a little olive oil) over medium-high heat. Add the scallops and cook until golden brown, about 3 minutes each side.

Recipe Notes

The cookbook version serves this with soba noodles and says to reserve the marinade to make a sauce for them. I obviously didn't do this, but you can maybe add a little marinade at the end and let it reduce to drizzle over the scallops. However, I wouldn't change anything I did- they were amazing! You may want to double up on the marinade and keep some on hand on the fridge . . . you WILL want to make this again.