Seared until golden, these scallops are elevated with a rich brown butter sauce blended with white miso for depth and balance. Finished with McCormick® Gourmet™ Organic Whole Nutmeg and McCormick® Gourmet™ Flat Leaf Parsley, the dish feels refined while staying simple to prepare.
Seared until golden, these scallops are elevated with a rich brown butter sauce blended with white miso for depth and balance. Finished with McCormick® Gourmet™ Organic Whole Nutmeg and McCormick® Gourmet™ Flat Leaf Parsley, the dish feels refined while staying simple to prepare.
Key products
Instructions
- Heat butter in large skillet on medium-high heat. Cook, swirling often until dark golden brown with a nutty aroma, about 2 to 3 minutes. Remove from heat. Whisk in miso paste, lemon juice, nutmeg and parsley until well blended. Transfer to a heat-safe measuring cup; set aside.
- Place sweet potato in steamer basket. Place steamer basket in large saucepan over simmering water. Cover and steam 20 to 25 minutes until tender.
- Meanwhile, pat scallops dry with paper towels. Season with black pepper and 1/2 teaspoon of the salt. Heat oil in skillet on high heat. Add half of the scallops; sear 1 to 2 minutes per side or until well browned. Remove from skillet and keep warm. Repeat with remaining half of scallops.
- Mash steamed sweet potatoes in large bowl. Beat potatoes with electric mixer until smooth. Stir in half-and-half, half of the miso butter mixture, and remaining 1 teaspoon salt. Spoon potatoes on serving plates. Top with scallops and drizzle with remaining miso butter to serve.
