Citrus Seared Scallops Recipe

Prepare scallops

Pat scallops very dry with paper towels. Remove and discard the small side muscle if present. Season both sides lightly with kosher salt and freshly ground black pepper. If using, lightly dust each scallop with the tablespoon of flour and shake off excess — this promotes a better crust but is optional.

Sear scallops

Heat a large stainless-steel or cast-iron skillet over medium-high heat until very hot (about 2–3 minutes). Add the neutral oil and swirl to coat. Arrange scallops in a single layer without crowding (work in two batches if necessary). Cook undisturbed for 1.5–2 minutes until a deep golden-brown crust forms. Flip scallops, add the butter to the pan, and baste by tilting the pan and spooning melted butter over scallops for 30–45 seconds until just cooked through (opaque in center). Transfer scallops to a warm plate and tent loosely with foil while you finish the glaze and slaw.

While scallops rest, make the glaze. In a small saucepan over medium heat, combine the chopped pineapple, white miso paste, vanilla bean paste (or extract), honey, rice vinegar, orange juice, soy sauce, and 2 tablespoons water. Stir to combine and bring to a gentle simmer.

Simmer and reduce for 3–5 minutes, stirring occasionally, until the pineapple softens and the sauce thickens slightly to a glossy glaze consistency. If you want a smoother glaze, mash the pineapple with the back of a spoon or pulse briefly in an immersion blender, then return to heat to thicken. Taste and adjust: add a little more honey for sweetness, a squeeze of lime for brightness, or extra miso for savory depth.

Remove from heat and keep warm. The glaze should be spoonable (not watery) so it will coat the scallops when plated.

Combine the julienned green apple and thinly sliced red onion in a medium bowl. Toss immediately with the lime juice to prevent browning.

Whisk together the olive oil, honey, sea salt, and freshly ground black pepper in a small bowl, then pour over the apple-onion mixture and toss to coat evenly. Taste and adjust seasoning. Let sit for 5 minutes to marry flavors while you finish plating.

To plate, spoon a small mound of green apple slaw in the center or slightly off-center of each plate. Arrange 3 scallops per serving over or beside the slaw. Drizzle 1–1.5 teaspoons of the pineapple-vanilla miso glaze over each scallop, reserving a little extra for the plate if desired.

Scatter microgreens or cilantro and a sprinkle of toasted sesame seeds over the scallops and slaw. Serve immediately with lime wedges on the side for squeezing.