Baked Scallops With Yuzu Miso Butter And Crispy Sesame Panko Topping

Looking for a restaurant-quality dish you can easily make at home? These baked scallops are a showstopper! Tender, succulent sea scallops are bathed in a vibrant yuzu-miso butter, then topped with a delightfully crunchy sesame-panko crust. The combination of sweet, savory, and umami flavors is simply irresistible. This recipe is perfect for a special occasion or when you just want to treat yourself to something truly exceptional. Get ready to impress your family and friends with this elegant and flavorful seafood delight!

What You’ll Need

• 12 large sea scallops (340g / 12oz): We’re using large sea scallops for their sweet, delicate flavor and meaty texture. Ensure they are ‘dry’ scallops – meaning they haven’t been treated with phosphates, which can affect browning and texture. Patting them thoroughly dry is crucial for achieving a beautiful sear and preventing them from steaming in the oven.
• 2 Tbsp unsalted butter (28g / 1oz), softened: Softened butter is the base of our flavorful yuzu-miso butter. Using unsalted butter allows us to control the overall saltiness of the dish. Make sure it’s truly softened, not melted, for easy mixing.
• 2 cloves garlic (10g / 0.35oz), minced: Freshly minced garlic adds a pungent aroma and savory depth to the butter. Don’t use pre-minced garlic, as it lacks the same intensity of flavor.
• 1 Tbsp yuzu juice (15ml / 1fl oz): Yuzu is a Japanese citrus fruit with a unique floral aroma and tart flavor. It’s a key ingredient in this recipe, providing a bright, refreshing counterpoint to the richness of the miso and butter. If you can’t find yuzu juice, you can substitute with a blend of lemon and grapefruit juice (see substitutions below).
• 1 tsp white miso paste (5g / 0.2oz): White miso paste (shiro miso) is a fermented soybean paste that adds a subtle umami flavor and depth to the butter. It’s milder and sweeter than red miso, making it ideal for this recipe.
• 1 tsp honey (7g / 0.25oz): A touch of honey balances the savory flavors and adds a subtle sweetness to the yuzu-miso butter.
• 1 tsp soy sauce or tamari (5ml / 1tsp): Soy sauce (or tamari for gluten-free) enhances the umami flavor and adds a salty note.
• 1 tsp toasted sesame oil (5ml / 1tsp): Toasted sesame oil provides a nutty aroma and flavor that complements the sesame-panko topping.
• ¼ cup panko breadcrumbs (15g / 0.5oz): Panko breadcrumbs are Japanese-style breadcrumbs that are larger and lighter than traditional breadcrumbs, resulting in a crispier topping.
• 1 Tbsp toasted sesame seeds (9g / 0.3oz): Toasted sesame seeds add a nutty flavor and visual appeal to the panko topping.
• 1 Tbsp olive oil (15ml / 1fl oz): Olive oil helps bind the panko and sesame seeds together and adds a subtle fruity flavor.
• ½ tsp freshly ground black pepper: Freshly ground black pepper adds a subtle spice and enhances the other flavors.
• ¼ tsp sea salt, plus more for seasoning: Sea salt enhances the natural flavors of the scallops and other ingredients.
• 2 spring-green onions, thinly sliced (10g / 0.35oz): Thinly sliced green onions add a fresh, vibrant garnish and a mild onion flavor.
• Optional: pinch of red-pepper flakes for heat: A pinch of red-pepper flakes adds a subtle kick of heat to the dish.

Substitutions

Don’t have all the ingredients on hand? Here are a few simple substitutions:

• Yuzu Juice: If you can’t find yuzu juice, substitute with 1 ½ tsp lemon juice + ½ tsp grapefruit juice.
• White Miso Paste: Red miso paste can be used in a pinch, but use slightly less (about ¾ tsp) as it has a stronger flavor.
• Tamari: Coconut aminos can be used as a soy-free alternative to tamari.

Step-by-Step Instructions for Perfect Baked Scallops

1. Preheat and Prepare: Begin by preheating your oven to 200°C (400°F). This higher temperature is crucial for achieving a beautiful sear on the scallops and a crispy topping. Line a rimmed baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Make the Yuzu-Miso Butter: In a small bowl, combine the softened butter, minced garlic, yuzu juice, white miso paste, honey, soy sauce (or tamari), sesame oil, salt, and pepper. Whisk vigorously until a smooth, glossy paste forms. The miso adds a savory umami depth, while the yuzu provides a bright, citrusy note. Taste and adjust seasoning as needed – a little more honey for sweetness, or soy sauce for saltiness.
3. Butter the Scallops: Pat the scallops *completely* dry with paper towels. This is arguably the most important step! Moisture prevents proper browning. Generously brush each side of the scallops with the yuzu-miso butter, ensuring they are fully coated. Place the buttered scallops in a single layer on the prepared baking sheet, leaving some space between each scallop.
4. Prepare the Sesame-Panko Topping: In another bowl, combine the panko breadcrumbs, toasted sesame seeds, a drizzle of olive oil, and a pinch of salt. Toss well until the panko is evenly coated with oil and seasoned. The olive oil helps the panko crisp up beautifully in the oven.
5. Top and Bake: Scatter the sesame-panko mixture evenly over the butter-coated scallops, pressing lightly to help it adhere. This ensures a nice, even crust. Bake for 10-12 minutes, or until the scallops turn opaque and the topping is golden-brown and crisp. The baking time will vary slightly depending on the size of your scallops.
6. Make the Glaze: While the scallops are baking, whisk any remaining yuzu-miso butter with a tablespoon of warm water to create a pourable glaze. The warm water helps to thin the butter without compromising the flavor.
7. Glaze and Garnish: Remove the baking sheet from the oven and let the scallops rest for 2 minutes. Drizzle the warm yuzu-miso glaze over each scallop for extra shine and flavor. Finish with a sprinkle of the toasted sesame-panko crumbs and a scattering of thinly sliced green onions for a pop of color and freshness.
8. Serve Immediately: Plate the scallops on a clean white plate, arranging them side-by-side. Serve immediately while the topping is still crisp and the scallops are warm.

Understanding the Yuzu-Miso Magic

The combination of yuzu and miso is a cornerstone of modern Japanese cuisine, and for good reason. Yuzu, a citrus fruit prized for its aromatic zest and complex flavor, cuts through the richness of the miso, creating a balanced and incredibly flavorful sauce. Miso, a fermented soybean paste, provides a deep umami flavor that enhances the natural sweetness of the scallops. This pairing isn’t just delicious; it’s a flavor profile that elevates simple ingredients to something truly special.

Choosing the Right Scallops

For this recipe, it’s best to use dry-packed sea scallops. These haven’t been treated with phosphates, which can make them retain water and prevent proper searing. Look for scallops that are firm, plump, and have a slightly sweet smell. Avoid scallops that appear slimy or have a fishy odor. Larger scallops (U-10 or U-12) work particularly well, as they hold their shape during baking and provide a more substantial bite.

Tips for a Crispy Panko Topping

Achieving a perfectly crispy panko topping is all about ensuring the panko is evenly coated with oil and spread in a thin layer. Don’t overcrowd the scallops on the baking sheet, as this will steam the panko instead of allowing it to crisp up. If you want an extra-crispy topping, you can briefly toast the panko in a dry skillet before adding it to the scallops.

Serving Suggestions & Wine Pairings

These baked scallops make a stunning appetizer or a light main course. They pair beautifully with a side of steamed asparagus, sautéed spinach, or a simple green salad. For a wine pairing, consider a crisp Sauvignon Blanc, a dry Riesling, or a light-bodied Pinot Noir. The acidity in these wines will complement the yuzu and cut through the richness of the miso butter.

Frequently Asked Questions

Can I use lemon juice instead of yuzu juice?

While yuzu juice is ideal for its unique flavor, lemon juice can be used as a substitute in a pinch. However, you may need to add a touch of grapefruit juice to mimic the complexity of yuzu.

Can I make the yuzu-miso butter ahead of time?

Yes, you can! The yuzu-miso butter can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Let it soften slightly before using.

How do I know when the scallops are cooked through?

Scallops are cooked through when they turn opaque and firm to the touch. Avoid overcooking them, as they can become rubbery.

Enjoy these incredibly flavorful and elegant baked scallops! Don’t forget to save this recipe to Pinterest for later inspiration!

garlic butter baked scallops easy flavorful recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Grace Miller
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Diet: Pescatarian

Print Recipe

Pin Recipe

Description

These baked scallops are a restaurant-quality dish featuring tender sea scallops in a vibrant yuzu-miso butter, topped with a crunchy sesame-panko crust. This recipe is perfect for a special occasion or a delightful treat.

---

Ingredients

Scale 1x2x3x

• 12 large sea scallops (340g / 12oz): Ensure they are ‘dry’ scallops and pat thoroughly dry.
• 2 Tbsp unsalted butter (28g / 1oz), softened: Use truly softened, not melted, butter.
• 2 cloves garlic (10g / 0.35oz), minced: Use freshly minced garlic.
• 1 Tbsp yuzu juice (15ml / 1fl oz): Substitute with lemon and grapefruit juice if needed.
• 1 tsp white miso paste (5g / 0.2oz): Use white miso for a milder flavor.
• 1 tsp honey (7g / 0.25oz): Balances savory flavors.
• 1 tsp soy sauce or tamari (5ml / 1tsp): Enhances umami flavor.
• 1 tsp toasted sesame oil (5ml / 1tsp): Provides a nutty aroma.
• ¼ cup panko breadcrumbs (15g / 0.5oz): Japanese-style breadcrumbs for crispiness.
• 1 Tbsp toasted sesame seeds (9g / 0.3oz): Adds nutty flavor and visual appeal.
• 1 Tbsp olive oil (15ml / 1fl oz): Helps bind the panko topping.
• ½ tsp black pepper, freshly ground
• ¼ tsp sea salt, plus more to season
• 2 spring-green onions, thinly sliced (10g / 0.35oz): For garnish.
• Optional: pinch of red-pepper flakes for heat

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat Oven & Prep: Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. Make Yuzu-Miso Butter: Combine butter, garlic, yuzu juice, miso, honey, soy sauce, sesame oil, salt, and pepper; whisk until smooth.
3. Butter Scallops: Pat scallops dry, brush with yuzu-miso butter, and arrange on baking sheet.
4. Prepare Panko Topping: Combine panko, sesame seeds, olive oil, and salt; toss well.
5. Top & Bake: Sprinkle panko mixture over scallops and bake for 10-12 minutes, until opaque and golden-brown.
6. Make Glaze: Whisk remaining butter with warm water to create a glaze.
7. Glaze & Garnish: Drizzle glaze over scallops, sprinkle with panko, and garnish with green onions.
8. Serve: Plate and serve immediately.

Notes

Patting the scallops completely dry is crucial for achieving a good sear. Making the yuzu-miso butter ahead of time is a convenient time-saver.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Seafood
• Method: Baking
• Cuisine: Japanese

Nutrition

• Serving Size: 3 scallops
• Calories: 250 kcal
• Sugar: 8 g
• Sodium: 300 mg
• Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 1 g
• Protein: 20 g
• Cholesterol: 80 mg