Japanese Miso-Infused Scallop Skewers with Grilled Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender scallops marinated in miso and grilled with seasonal vegetables for a Japanese twist. This japanese-inspired seafood (dairy-free) ready in about 35 minutes pairs scallop, miso paste, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (8 ratings) Prep: 20 min Cook: 15 min Serves 4 Japanese cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Pat 300g scallops dry with paper towels, then place in a bowl. Add 2 tbsp miso paste and 1 tbsp soy sauce, stirring to coat evenly. Cover and refrigerate for 30 minutes, ensuring scallops are fully submerged. Tip: Avoid marinating longer than 30 minutes to prevent scallops from becoming tough.
  2. Step 2: Cut 1 cup mushrooms into 1/2-inch thick slices and 1 bell pepper into 1-inch chunks. Thread scallops, mushrooms, and bell pepper alternately onto skewers, leaving 1/2-inch gaps between pieces to allow even cooking. Tip: Soak wooden skewers in water for 20 minutes to prevent burning on the grill.
  3. Step 3: Preheat a grill to medium-high heat (around 400°F/200°C). Lightly brush skewers with oil to prevent sticking, then place on the grill. Cook for 4-5 minutes per side, rotating occasionally, until scallops are opaque and firm to the touch, and vegetables are charred with blistered edges. Tip: Use a meat thermometer to confirm scallops reach 120°F (49°C) for doneness.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Japanese Miso-Infused Scallop Skewers with Grilled Vegetables take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Japanese Miso-Infused Scallop Skewers with Grilled Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep scallop from drying out.

Can I substitute ingredients in Japanese Miso-Infused Scallop Skewers with Grilled Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Japanese Miso-Infused Scallop Skewers with Grilled Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Japanese Miso-Infused Scallop Skewers with Grilled Vegetables dairy-free?

Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes