Let Me Tell You Why I Love These Scallops (And How I Messed Up the First Time)
So, we had this one night where everyone was just hangry (me included), and the only thing in the fridge was a slightly scary bag of scallops. I remembered a recipe my friend Jess showed me at a beach picnic (she’s one of those people who brings fancy snacks in a cooler, you know?), and it involved miso paste and an air fryer. I figured, whatever, let’s give it a whirl. Honestly, the first go-around, I forgot to pat the scallops dry, and they steamed instead of seared. Oops. But hey, third time’s the charm… This has become my sneaky trick for impressing folks—even when I’m just wearing pajama pants and a messy bun.
Why I Keep Coming Back to This (Even When I’m Lazy)
I make these scallops when I want something that looks fancy but takes, like, ten minutes flat. My family goes nuts for the salty-sweet glaze (and I, for one, love having something that doesn’t require standing over a pan). Actually, I used to dread cooking scallops because they’re so easy to overcook, but the air fryer kinda takes out the guesswork. Plus, no splattering oil all over my stovetop. And if I can pull these off after a long workday, honestly, anyone can. Side note: I once tried doubling the miso and it was... intense. Maybe don’t do that, unless you really dig miso.
What You’ll Need (Substitutions Welcome!)
- 400g (about 14 oz) sea scallops (I’ve used frozen, thawed ones too—just pat them dry, seriously)
- 1 heaping tablespoon white miso paste (red miso works if you like a punchier flavor; my grandmother always insisted on Marukome, but I buy what’s on sale)
- 1 tablespoon maple syrup (or honey—agave works in a pinch, but it’s a bit thinner)
- 1 tablespoon soy sauce (coconut aminos if you’re gluten-free, or just plain old tamari)
- 1 teaspoon toasted sesame oil (sometimes I skip it if I can’t find it in the cupboard, honestly)
- 1 teaspoon grated ginger (I’ve used the jarred stuff, no shame)
- 1 clove garlic, grated (powder works if you’re desperate—I have done this)
- Pinch of chili flakes (optional, but my partner says it’s a must)
- Handful of chopped spring onion and sesame seeds, for garnish (or skip if you forget, which I often do!)
How I Make Air Fryer Miso-Glazed Scallops (With Some Mishaps)
- Prep the scallops: First, pat those scallops dry with a bit of paper towel. Do not skip this, unless you like rubbery scallops—trust me. Pull off the little muscle tab if it’s hanging on. This is where I usually sneak a taste of the glaze, by the way (don’t judge).
- Whisk the glaze: In a bowl, mix the miso paste, maple syrup, soy sauce, sesame oil, ginger, garlic, and chili flakes. It’ll look kind of gross at first, but just keep whisking—it smooths out. If it’s super thick, add a splash of warm water.
- Marinate (briefly): Toss your scallops in about two-thirds of the glaze and let them sit for 5-10 minutes. If you forget and toss them straight into the air fryer, it’s still good, I promise.
- Air fry: Arrange the scallops in a single layer in the air fryer basket—don’t overcrowd or they’ll just steam. Set to 200°C (390°F) and cook for 5-7 minutes, flipping halfway. The glaze will bubble and maybe even get a bit charred; that’s the tasty bit.
- Finish and serve: Drizzle with the rest of the glaze and sprinkle with spring onions and sesame seeds. I sometimes add a squeeze of lime. Don’t worry if some scallops look a little wonky; they still taste fab.
Honestly Useful Notes From My Kitchen
- I once tried marinating the scallops for an hour—no difference (maybe even a little mushy?). Ten minutes tops.
- If you use frozen scallops, let them thaw overnight in the fridge. I tried microwaving and the texture was... not great.
- The glaze is also pretty good on shrimp or tofu, just saying.
Variations That Sorta Worked (And One That Didn’t)
- I tried using brown sugar instead of maple syrup once—too grainy, but it’s edible in an emergency.
- Red miso glaze made things super savory, which I liked, but the kids weren’t fans.
- Don’t try to air fry them with bacon wrapped around—bacon never gets crispy, and it’s just weirdly chewy. Learned that the hard way.
What If You Don’t Have an Air Fryer?
Honestly, you can bake these at 220°C (425°F) for about 8-10 minutes on a lined tray. I did this before I caved and bought an air fryer. Not exactly the same but still good. Or you could just pan sear them, but watch out for the glaze burning.
Keeping Leftovers (If That Ever Happens)
Store in a sealed container in the fridge for up to 2 days. They do reheat, but they’re never quite as plump. I think they taste even better cold, but maybe that’s just me. Though honestly, in my house it never lasts more than a day; I’ll sneak a few out before bedtime.
How I Love to Serve These (Family Style!)
I usually toss the scallops over steamed rice with a pile of quick pickled cucumbers on the side—my cousin swears by adding avocado, which is pretty good, actually. If we’re feeling fancy, sometimes I serve them with a splash of homemade miso sauce like Nami’s, or even with a bowl of miso soup.
Here’s What I Learned (The Hard Way)
- If you rush the drying step, the scallops get soggy. I once tried skipping it and regretted it; they just weep all over the basket.
- Let them rest for a minute after cooking, or the glaze just slides off. Patience. (I’m still working on this myself.)
- I used to think more glaze = better, but it’s actually overwhelming. Less is more—sometimes.
FAQ From My Friends (And Maybe You, Too)
- Can I use bay scallops instead of sea scallops?
Totally, but they’re smaller and cook in, like, 3–4 mins tops, so don’t get distracted by your phone (I’ve learned). - What if I don’t have miso paste?
Hmm, that’s a tricky one. You could try tahini and a splash of soy for umami, but it’s honestly not the same. Maybe just save this one for when you pick up miso next time? - Do I need to preheat the air fryer?
I usually do, but have forgotten before and it worked out fine. The world didn’t end. Maybe add a minute or so if you skip it. - Are these gluten-free?
If you use tamari or coconut aminos, yes. Double-check your miso paste—some brands sneak in wheat. - My glaze looks lumpy, what do I do?
Just keep whisking or mash it with a fork. A splash of warm water helps. It never looks perfect, so don’t sweat it.
Phew, that was a lot. Oh, and if you’re ever in a pinch, these taste pretty good cold straight from the fridge around midnight. Not that I’d know (I totally do). Let me know if you try them!
Ingredients
- 1 pound large sea scallops, patted dry
- 2 tablespoons white miso paste
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 tablespoon chopped green onions (for garnish)
- 1 teaspoon toasted sesame seeds (optional, for garnish)
Instructions
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1In a small bowl, whisk together the miso paste, soy sauce, mirin, honey, sesame oil, and grated ginger until smooth.
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2Pat the scallops dry with paper towels and place them in a shallow dish. Pour the miso glaze over the scallops and toss gently to coat. Let marinate for 10 minutes.
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3Preheat the air fryer to 400°F (200°C) for 3 minutes.
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4Arrange the scallops in a single layer in the air fryer basket, making sure they are not touching.
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5Air fry the scallops for 7-8 minutes, turning halfway through, until they are opaque and slightly caramelized.
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6Transfer the scallops to a serving plate. Garnish with chopped green onions and toasted sesame seeds before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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