Recipe by Shelley @dishydishesx on Instagram

A simple, elegant starter for Valentine’s Day (or any special occasion)

This quick and beautifully flavourful dish is perfect when you want to impress without spending hours in the kitchen. Inspired by blackened cod, these scallops are lightly marinated and seared to highlight their natural sweetness rather than overpower it.

Our hand-dived king scallops are sustainably sourced and arrive fresh frozen, locking in flavour and texture. They’re plump, juicy, and only need minimal cooking — the key is not to over-marinate or overcook them.

Serves

2 people

Ingredients

For the scallops

• 6 hand-dived king scallops, thawed

• 1 tbsp unsalted butter

For the miso marinade

• 2 tbsp white miso paste

• 2 tbsp mirin

• 2 tbsp sake

• 1 tsp sugar

To finish

• Chopped chives or spring onions

Method

1. Make the marinade
   In a bowl, mix together the white miso paste, mirin, sake and sugar until smooth.

2. Prepare the scallops
   Pat the scallops dry thoroughly using kitchen paper. Add them to the marinade, ensuring they’re lightly coated.
   Do not marinate for longer than 15 minutes, as scallops can toughen if left too long.

3. Cook the scallops
   Heat the butter in a frying pan over medium-high heat.
   Remove the scallops from the marinade, gently shaking off any excess, and place them in the pan.
   Fry for 1–2 minutes on each side until golden and just cooked through.

4. Make the glaze
   Remove the scallops from the pan and set aside to rest.
   Pour the remaining marinade into the pan and warm gently for about 1 minute, allowing it to caramelise slightly. Keep a close eye on it — miso can burn quickly.

5. Serve
   Arrange the scallops on warmed plates, drizzle with the miso glaze, and finish with a sprinkle of chopped chives or spring onions.

Tips from the Butcher’s Kitchen

• Scallops are best cooked quickly — they should be tender and just opaque in the centre.

• This dish works beautifully as a starter, or served with wilted greens or a simple cucumber salad for balance.

• Always use unsalted butter, as miso adds enough seasoning on its own.