Miso Broiled Weathervane Scallops and Citrus Salad with Ginger Dressing
November 19th, 2021A Salad Loaded with Juicy Citrus and Sweet Shellfish
This recipe is featured in our guide for hosting A Wild Alaskan Winter Celebration. To download the full guide with festive menus for every sized gathering this season, enter your email above!
This gorgeous salad, chockfull of juicy citrus and sweet weathervane scallops, is the perfect juxtaposition of fresh acidity, zingy ginger, and intense umami richness. It's a luxurious appetizer that's so simple and easy to make that it'll give even beginner cooks the confidence of a master chef.
Broiling weathervane scallops is hands down one of the easiest ways to prepare them. No flipping required — and they're cooked in just 3 minutes. Miso butter, smeared on top of them, broils up beautifully into a caramelized, umami-rich crust that heightens the natural sweetness of scallops. Pleasantly bitter citruses like blood orange and grapefruit are a complement to the savory flavor of miso. If you can't find blood oranges, it's okay to use regular ones.
One chef's note: The grapefruit needs to be supremed — that is, prepared so that it is removed of any peel, pith, and skin so that just the sweet, juicy segments are left. If you're not sure how to do this, check out Martha Stewart's step-by-step guide for how to supreme citrus.
A punchy ginger dressing dresses a bed of crisp salad greens, adding complementary texture to the tender scallops and morsels of citrus. You can use a storebought dressing as a shortcut, but if you have a mini food processor, it's just as easy to make your own with a carrot, rice wine vinegar, a squeeze of lemon juice, extra virgin olive oil, honey, and a touch of dijon mustard. And lots of ginger, of course.
Miso Broiled Scallops with Citrus Salad and Ginger Dressing
By Wild Alaskan Company
Prep time
20 minutes
Cook Time
5 minutes
Total time
25 minutes
Yield
4 servings
Ingredients
- 1 (20 oz.) portion weathervane scallops
- 1 cup carrot, roughly chopped
- 5 tablespoons extra-virgin olive oil
- 5 tablespoons rice wine vinegar
- 2 tablespoons ginger, peeled and roughly chopped
- 2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon sea salt, more to taste
- 3 grapefruits, supremed
- 4 blood oranges, rind, pith, and seeds removed, cut crosswise into ¼ inch slices
- 5 oz. salad greens
- High-heat cooking oil
- 2 tablespoons unsalted butter, room temperature
- 2 tablespoons white miso
Instructions
1. Arrange top rack of oven to be 4 to 6 inches from broiler element. Preheat broiler.
2. To make dressing, combine carrot, olive oil, rice wine vinegar, ginger, lemon, mustard, honey, salt in a food processor and pulse until relatively smooth. Taste and adjust seasoning as needed.
3. In large mixing bowl, toss salad greens with ginger dressing. Transfer to a serving platter and arrange citrus segments on top.
4. Stir miso and butter together until smooth. Pat scallops dry, then arrange in oven safe skillet without crowding. Top each scallop with a smear of miso butter, then broil for 3 minutes until tops have browned and scallops have just barely cooked through. Transfer to salad platter and serve warm or at room temperature.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
