Miso Lemon Butter Pasta with Scallops

easy, velvety, vibrant

When it comes to comforting pasta dishes that are easy, quick, and full of flavor, this Miso Lemon Butter Pasta with Scallops truly delivers. The flavors that this dish brings will have you thinking it takes a lot of cooking skills to make, but it truly couldn’t be more simple.

Miso and garlic are both ingredients that pair beautifully well together and never lack flavor. The buttery sauce cuts through the sharpness of miso and garlic and brings a velvety touch to the sauce. The scallops are cooked to perfection, and add just that extra level of tenderness to compliment the dish. Plus, the added protein doesn’t hurt.

INGREDIENTS (3 Servings)

• 3 servings dried linguine or spaghetti pasta

• 15 scallops

• 4 tablespoons butter

• 5 garlic cloves, finely diced

• ½ teaspoon red chili flakes

• ¼ cup (60ml) dry white wine

• 2 tablespoons miso paste

• Zest of ½ lemon

• 1 tablespoon lemon juice + more to taste

• 2 tablespoons fresh parsley, finely chopped + more for garnish

• Green part of 3 scallions, finely chopped + more for garnish

• 1 tablespoon chili oil (optional), for garnish

• Olive oil

• Black pepper

• Kosher salt

METHOD

1. Bring a pot of water to a boil. When water is boiling, add a generous amount of salt and the dried pasta. Cook the pasta according to the package instructions, or until the pasta is al dente

2. Meanwhile, cook the scallops. In a large pan, heat a drizzle of olive oil over high heat. When oil is hot, add the scallops. Sear on both sides for 1.5 - 2 minutes per side. After the second side is seared, turn the heat off and add 2 tablespoons of butter. Baste the scallops with the butter as it melts. Place the cooked scallops on a plate topped with paper towels to absorb excess fat. Set aside while you prepare the sauce

3. Prepare the sauce. Reduce heat to medium and add the garlic and chili flakes. Cook until garlic has softened, about 2-3 minutes, stirring frequently so that the garlic does not burn

   Add the white wine and cook for 3 minutes

   Add the miso paste and a ladleful of pasta water. Simmer the sauce for 5 minutes. Add another ladleful of pasta water after 5 minutes and simmer for an additional minute

   Add the lemon zest and lemon juice and stir it into the sauce

   Turn the heat off and add the remaining 2 tablespoons of butter. Stir into the sauce until butter has melted

4. Stir the cooked pasta directly into the sauce. Mix it in to coat it well with the sauce. If the sauce needs some loosening up, add some more pasta water

5. Add back the scallops, fresh parsley and chopped scallions. Stir to combine with the pasta. Taste the pasta and add salt, if needed, and a few cracks of black pepper

6. To serve, garnish with some more fresh parsley and scallions. Drizzle some more olive oil over each serving. Optionally, drizzle some chili oil over each serving for extra heat