Miso Scallops with Crispy Rice & Asian Slaw

Chef's Choice

ZWILLING Stainless Steel Sauté Pan

A tri-ply stainless steel pan designed for even heat and confident searing. The aluminum core eliminates hot spots, while the naturally uncoated surface delivers a clean, golden crust on scallops and seafood. Balanced stay-cool handles offer control, and the 10-inch size is ideal for everyday sautéing without crowding. Oven safe to 500°F and compatible with all cooktops, including induction. → Shop the Sauté Pan

Day Before — Prepare the Crispy Rice Base

Step 1 — Cook the Rice

Bring rice and water to a boil in a medium saucepan. Stir once, cover, reduce to low, and steam until tender and fully absorbed, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Step 2 — Press & Chill

Line a rimmed sheet pan or baking dish with parchment. Spread the rice evenly and press firmly into a ¼-inch-thick layer using a spatula or the bottom of a measuring cup.

Cover tightly and refrigerate overnight to firm.

Day Of — Build the Components

Step 3 — Marinate the Scallops

In a bowl, whisk together white miso, Sake, and freshly grated ginger until smooth.

Pat scallops completely dry, then gently coat in the miso mixture. Let sit for 15 minutes at room temperature. (Do not marinate longer — miso is salty.)

Step 4 — Prepare the Slaw

In a large bowl, whisk rice vinegar, sugar, salt, neutral oil, and toasted sesame oil until dissolved.

Add shredded cabbage, julienned carrots, and thinly sliced shallots. Toss thoroughly and set aside to lightly soften while you cook.

Step 5 — Crisp the Rice

Cut the chilled rice into 2-inch squares.

Heat a large nonstick or well-seasoned skillet over medium heat. Add 2 tablespoons neutral oil.

Cook rice squares until deeply golden and crisp on the first side, about 4–5 minutes. Flip carefully and brown the second side.

Transfer to a rack or paper towel and keep warm.

Step 6 — Sear the Scallops

Increase heat to medium-high. Add remaining oil.

Remove scallops from marinade, shaking off excess (do not wipe clean — just remove heavy coating).

Place scallops in a single layer without crowding. Sear 60–90 seconds without moving until a golden crust forms. Turn and cook another 60–90 seconds.

Scallops should be caramelized outside and just opaque in the center

Step 7 — Assemble

Place rice square on plate. Spoon slaw on top, followed by scallops.

Finish with sesame seeds, sliced scallions, or a light drizzle of chili oil if desired.

Serve immediately.

Wine Pairing

Scallops love acidity and minerality:

• Chablis• Sancerre• Albariño• Dry Champagne• Light Burgundy

Avoid heavy oak — it will overpower the sweetness of the scallops.

Set a Coastal Table

→ Selections from our Tabletop in Blue Collection

Wavy Rim Stoneware Plates – Starry Blue

A deep Starry Blue finish and subtle wavy rim add relaxed coastal character to any setting. The 10-inch size is perfect for scallops, grilled fish, or composed dinner plates, while the durable stoneware construction makes them practical for everyday use. Microwave and dishwasher safe.

Stölzle Lausitz Quatrophil White Wine Glasses

These elegant crystal glasses are designed to enhance crisp white wines and aperitifs with clarity and balance. The refined bowl shape preserves aromatics while the slender stem keeps presentation polished — ideal for coastal dinners, seafood pairings, and effortless entertaining.

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→ See the Kitchen Tools We Use

→ Read More - The Ultimate Guide to Cooking Scallops: Easy Recipes for Every Kitchen

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