This recipe is all about mayo! I came across this recipe when I saw that someone was burning miso, and I thought how did I not think about that! The sweetness from the butter notes is really highlighted in this aioli. You’ll want to put on everything!


Yield: 2 Servings

2-4 Diver Scallops, cleaned

1 recipe Brown Butter Miso Aioli

1 Blood Orange

½ tsp Balsamic

1 T Extra Virgin Olive Oil

1 Tbsp Butter

2 Tbsp Cilantro, torn

Working over a bowl, segment blood orange and slice pieces in half. Squeeze remaining juice into the bowl with segments. Add balsamic and olive oil and a pinch of salt. Gently stir and set aside.

Heat a non-stick pan over medium-high heat. Season scallops with salt and pepper. Add a splash of oil and sear scallops for 1 ½ – 2 minutes, until deep golden brown. Add butter to the pan, flip scallops and sear other-side. Use a spoon to glaze scallops in butter. Cook for another 2 minutes and remove to a plate.

Spread 1/2 cup brown butter miso onto a plate, top with seared scallops and drizzle with blood orange vinaigrette and segments.

Save remaining aioli for up to 4 days and use on a delicious grilled chicken dish, hamburgers or your favorite cut of steak!

Brown Butter Miso Aioli

Yield: 2 cups

½ Tbsp Lemon Juice

1 cup Mayonnaise

2 Tbsp Brown Butter, solids only

¼ cup Brown Miso

¼ cup Sour Cream

Heat oven to 350 degrees. Spread miso onto parchment paper and toast in oven for 5 minute increments, stirring and re-spreading each time. Once miso is a dark golden brown, about 10-12 minutes, remove from oven and let cool.

Add all ingredients, except sour cream into blender. Blend on low until well stirred and butter and miso is broken up. Transfer to a bowl and whisk in sour cream. Salt to taste.

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