Roasted Scallops with Sweet Potato and Ginger-Miso Glaze

Instructions

1. 1

   Preheat your oven to 400°F. Place cubed sweet potatoes on a sheet pan with 1 tablespoon olive oil, 0.5 teaspoon salt, and pepper. Roast for 25-30 minutes until fork-tender and lightly caramelized, stirring halfway through.

   Tip: Cut the sweet potatoes into uniform 1-inch pieces for even cooking.

2. 2

   While potatoes roast, prepare the glaze by whisking together white miso paste, minced ginger, soy sauce, rice vinegar, and honey in a small bowl. Set aside.

   Tip: The miso paste can be slightly lumpy—the ginger will break it down further when cooked.

3. 3

   Once sweet potatoes are tender, remove from oven and transfer to a pot. Add 1 tablespoon butter and vegetable broth, then blend with an immersion blender until smooth and creamy. Season with remaining salt and pepper. Keep warm on low heat.

   Tip: For a chunkier texture, skip the blender and roughly mash with a potato masher instead.

4. 4

   Pat the scallops completely dry and season both sides with salt and pepper. Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.

   Tip: Dry scallops are essential for achieving a golden crust—moisture prevents proper searing.

5. 5

   Gently place scallops in the hot skillet in a single layer, being careful not to overcrowd. Sear for 2-3 minutes without moving them until golden brown on the bottom.

   Tip: Work in batches if necessary to maintain proper spacing and heat in the pan.

6. 6

   Flip each scallop carefully and sear the other side for another 2 minutes. Transfer cooked scallops to a plate and set aside.

   Tip: Scallops cook quickly; avoid overcooking or they'll become tough and rubbery.

7. 7

   In the same skillet, reduce heat to medium. Add 1 tablespoon butter and minced garlic, sautéing for about 30 seconds until fragrant. Add the prepared miso-ginger glaze and stir constantly for 1-2 minutes until slightly thickened.

   Tip: Don't let the glaze boil aggressively as this can break down the miso's flavor complexity.

8. 8

   Return scallops to the skillet and gently toss to coat with the glaze. Cook for 1 minute more to warm through.

   Tip: Use a gentle touch when tossing to avoid breaking apart the delicate scallops.

9. 9

   In a separate small pan, melt the remaining 1 tablespoon butter over medium heat. Add sage leaves and cook for 2-3 minutes, stirring occasionally, until the leaves are crispy and the butter is golden brown.

   Tip: Watch carefully as sage can burn quickly once the butter browns.

10. 10

    Spoon sweet potato puree onto each of four plates. Arrange 4 scallops on top of each serving and drizzle generously with the remaining ginger-miso glaze. Garnish with crispy sage leaves and sage-brown butter, then serve immediately.

    Tip: Serve right away while the scallops are warm and the sweet potato puree is creamy.