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Ingredients
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Scallops
Citrus-Miso Glaze
Finish & Garnish
Tools & Equipment
Method
Scallops
- 1
- 2
Season both sides lightly with kosher salt (about 1/8 tsp per scallop) and a light dusting of white pepper. Brush both sides with the neutral oil—this helps with browning when torched.
Citrus-Miso Glaze
- 3
Make glaze
In a small bowl, whisk together the white miso, yuzu (or lemon+orange) juice, honey, rice vinegar and warm water until smooth and slightly runny. Adjust balance: should be bright, slightly sweet-salty and brushable. Set aside.
Torching & Finish
- 4
Torch scallops
Arrange scallops on a heatproof pan or tray leaving space between them. Spoon or brush a thin layer of the citrus-miso glaze on the top (one side) of each scallop. Using a kitchen blowtorch set to medium flame, hold the torch 2–3 inches away and move steadily to caramelize the glaze and brown the scallop surface. Torch until glaze bubbles and develops a deep golden to lightly charred color, about 30–60 seconds per scallop depending on torch strength. Rotate to ensure even coloration but do not overcook — interior should remain translucent to just opaque (total internal cook of about 1–2 minutes after torching).
- 5
- 6
Finish with butter and plating
Immediately after torching, place a small cube of cold butter on top of each scallop so it melts into the warm glaze. Transfer scallops to individual plates or a shared platter. Arrange thin citrus slices or segments beside or atop each scallop and add a few microgreens if using. Finish with a light pinch of Maldon sea salt flakes to taste.