Grilled Scallop and Miso Soup
A refined Japanese lunch, hand-dived scallops grilled in the shell with soy butter alongside a deep kombu and bonito miso broth with wakame and tofu.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak kombu in 700ml cold water 10 minutes. Pat scallops dry. Combine 25g butter, 1 tbsp tamari, 1 tbsp mirin, 1 tsp sake in a small bowl. Cut 150g silken tofu into 2cm cubes. Rehydrate 4g wakame. Slice 2 spring onion stalks. Halve 1 lemon.
Simmer
Heat kombu water to just below boiling, remove kombu. Add 12g bonito flakes, steep 4 minutes off heat, strain. Return dashi to a gentle simmer over medium heat. Add tofu and wakame, simmer 2 minutes until warmed through.
Build
Whisk 2 tbsp white miso paste into the simmering dashi off the heat until fully dissolved. Keep soup warm on low heat without boiling.
Grill
Preheat grill to maximum heat. Place scallops on a foil-lined tray. Spoon butter-tamari mixture over each scallop. Grill 4–5 minutes until just opaque throughout and butter bubbles and caramelises lightly at edges.
Finish and plate
Transfer scallops to serving plates, squeeze lemon over each. Ladle miso soup into bowls, garnish with spring onion. Serve with steamed Japanese rice alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.