THE DAIRY KITCHEN Scallops and Salmon in Miso Butter


Serves 4
Difficulty Easy
Preparation 0 MINS
Cooking 0 MINS
The scallops and salmon cooked this way in a buttery miso sauce are absolutely divine, you'll never want to eat seafood any other way.


40g dashi miso paste
100ml water
2 spring onions (20g), bruised
5g sliced ginger
100g butter
200g scallops, trimmed
200g Atlantic salmon, cut into 2cm cubes
steamed rice, for serving
shredded nori, for serving
toasted sesame seeds, for serving
finely sliced spring onion, for serving
Handy Tips
Tip: It's important to add the salmon to the miso butter when removed from the heat. This will result in a very tender moist end result. The salmon is best enjoyed when just opaque.


  1. Combine miso, water, spring onions, ginger and butter in a wok, stir until butter has melted over medium-low heat and simmer, stirring for 1 minute.
  2. Stir through scallops, tossing for 1-2 minutes or until just cooked. Remove from heat and stir through the salmon. Remove ginger slices.
  3. Serve scallops and salmon on steamed rice and top with nori, sesame seeds and spring onions.

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