Seared Scallops, Miso Sauce & Crispy Nori

For an special dinner sea scallops that are fast and easy to cook. Here we've coated the scallops in Furikake, a dry Japanese seasoning and created a tasty sauce with miso, mirin, sesame oil, and honey.


  • Dry Pack Sea Scallops  ·  1 pound 
  • Neutral Oil  ·  1 tablespoon 
  • Herbie's Furikake Seasoning  ·  4 tablespoons 
  • Miso  ·  1/4 cup 
  • Mirin  ·  1/4 cup 
  • Toasted Sesame Oil  ·  2 tablespoons 
  • Honey  ·  1 tablespoon 
  • Toasted Nori Sheets  ·  2 
  • Scallions, sliced  ·  2 


Whisk the miso, mirin, sesame oil, and honey together in a small bowl and set aside.

With kitchen shears, snip the nori sheets into 2 inch strips and set aside.

Remove the small muscle or"foot" that is attached to each scallop, it is very easy to remove with your fingers. Pat the scallops dry.

Coat each scallop with the Herbie's Furikake Seasoning.

Heat a nonstick or seasoned cast iron pan over medium high heat.

Add oil to the pan and when it shimmers add scallops to the pan and sear 2-3 minutes per side until golden brown on the outside but still slightly translucent in the center.

Serve drizzled with the miso sauce and garnish with the nori and sliced scallions.

Chef Anne's tip for buying scallops. It's very important to get dry pack scallops so ask your fishmonger specifically for them. Wet packed scallops are soaked in a solution that won't allow you to get a nice sear on the scallop.

Joy Sauvignon Blanc

Joy Sauvignon Blanc

Crisp and elegant this light gold Sauvignon Blanc has the illusion of citrus and passion-fruit on the nose finishing with a lingering soft, dry melon on the palate.

Furikake Seasoning

Furikake Seasoning

Based on a traditional Japanese seasoning that is sprinkled onto cooked food.