dileenthompson 
This recipe features a deeply savory and nutty sauce made by whisking white miso into foaming brown butter. It creates the perfect glaze for linguine and a luxurious bed for perfectly seared, sweet scallops.
Yield: 2-3 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
- 8 oz (225g) linguine
- 12 large dry-packed sea scallops, side muscle removed
- Salt and freshly ground black pepper
- 2 tablespoons neutral oil (like grapeseed or avocado)
- 6 tablespoons unsalted butter
- 2 tablespoons white miso paste
- 2 tablespoons fresh lemon juice
- ½ cup reserved pasta water
- 3 scallions, thinly sliced (white and green parts separated)
Instructions
- Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the linguine and cook until al dente. Just before draining, reserve ½ cup of the starchy pasta water. Drain the pasta.
- Sear the Scallops: Pat the scallops completely dry with paper towels and season generously with salt and pepper. Heat the neutral oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering. Carefully add the scallops, ensuring they are not touching. Sear for 2-3 minutes per side without moving them, until a deep golden-brown crust forms. Transfer to a plate.
- Make the Miso Brown Butter Sauce: Reduce the heat to medium. In the same skillet, add the butter. Swirl the pan and cook until the butter melts, foams, and then the milk solids at the bottom turn a nutty brown and smell toasty. Immediately remove from heat.
- Whisk in Miso: Add the white miso paste and the white parts of the scallions to the brown butter. Whisk vigorously until the miso is completely dissolved and the sauce is smooth.
- Combine Pasta and Sauce: Return the skillet to low heat. Add the drained linguine, lemon juice, and a splash of the reserved pasta water. Toss constantly with tongs until the pasta is evenly coated and the sauce is glossy, adding more pasta water as needed.
- Serve: Divide the miso linguine among warm bowls. Top with the seared scallops. Garnish with the green parts of the scallions and a final crack of black pepper. Serve immediately.
Key Flavors & Notes
- Savory, Umami Miso: White miso provides a deep, salty-savory flavor that forms an incredible base.
- Nutty Brown Butter: The toasty, rich notes of brown butter complement the miso’s umami perfectly.
- Sweet, Tender Scallops: The sweet, delicate flavor of the scallops is a perfect contrast to the intense sauce.
- Pro-Tip: The key to a perfect sear on scallops is ensuring they are completely dry before they hit the hot pan. Using a neutral, high-heat oil is also crucial. Watch the butter carefully as it browns; it can burn quickly. The moment you see brown specks and smell a nutty aroma, it’s ready.
- Ingredient Note: “Dry-packed” scallops are essential, as “wet-packed” ones contain water and will not sear properly. If you can’t find dry-packed, rinse wet-packed scallops and pat them extremely dry.
