Low FODMAP Miso Seared Scallops can be served as an appetizer or main dish. The plate is the baby sister to the Miso Black Cod but quicker to prepare and do not need to be marinaded overnight.
Miso is soy-based, and we know soy is a no-no on the FODMAP list. Although whole soy beans contain a significant amount of the galacto-oligosaccharides (GOS) stachyose, many products made from soy beans are actually low in FODMAPs. Miso is fermented which reduces the FODMAP content and 2 tablespoons of paste per serving has been classed as low FODMAP.
Serve on a horizontal plate or scallop shell, or on a bed of greens. Garnish with parsley or chives if desired.
Miso Seared Scallops
- Category: Entertaining, Main Dishes, Seafood
Ingredients
- 1 pound dry sea scallops or diver scallops (about 14)
- 1/2 cup sake
- 3 tablespoons white miso paste
- 3 tablespoons maple syrup
- 3 teaspoons olive oil
Instructions
- Place the miso, sake, white miso paste and maple syrup in a large Ziploc bag.
- Clean the the scallops and cut out the white, tough muscle on the edges. Pat dry.
- Put scallops in the Ziploc bag. Make sure all scallops are sitting well in the sauce.
- Place the Ziploc bag in a bowl and refrigerate. Let it marinade for about 2 hours.
- Wipe excess marinade from scallops.
- Pour olive oil in a pan. Once the oil is hot, place scallops on the pan and cook each side for 1.5- 2 minutes until the edges are brown.
- Heat some of the marinade until the sake is evaporates into about half.
- Plate the scallops. Spoon a few drops over the scallops (taste first to make sure it's not too salty) and serve.
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