Miso-Marinated Scallops with Edamame and Seaweed
Succulent scallops marinated in miso and soy sauce, paired with a crunchy edamame and seaweed salad for a Japanese-inspired dish. This japanese-inspired seafood ready in about 30 minutes pairs Scallops, Miso paste, Soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.
Ingredients
- 12 oz (340g) sea scallops Scallops
- 2 tbsp white miso Miso paste
- 1 tbsp Soy sauce
- 1 tbsp Mirin
- 1 cup shelled and steamed Edamame
- 1/2 cup wakame, chopped Seaweed
- 1 tbsp Sesame oil
- 1/2 tsp grated Wasabi
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a bowl, mix 2 tbsp white miso, 1 tbsp soy sauce, 1 tbsp mirin, and 1/2 tsp wasabi. Toss 12 oz scallops in marinade, cover, and refrigerate for 30 minutes. Heat 1 tbsp sesame oil in a skillet over medium-high heat.
- Step 2: Cook scallops for 2-3 minutes per side until golden and opaque. For the salad, combine 1 cup steamed edamame, 1/2 cup chopped wakame, and 1 tbsp sesame oil. Serve scallops over salad.
Frequently asked questions
How long does Miso-Marinated Scallops with Edamame and Seaweed take to make?
Total time is about 30 minutes (20 min prep + 10 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 Miso-Marinated Scallops with Edamame and Seaweed?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Miso-Marinated Scallops with Edamame and Seaweed?
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 Miso-Marinated Scallops with Edamame and Seaweed 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.
What goes well with Miso-Marinated Scallops with Edamame and Seaweed?
Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
