Fish & Seafood

Miso-Glazed Scallops with Puy Lentils

Pan-seared scallops with a savoury miso glaze served on earthy puy lentils. Sweet seafood meets umami-rich Asian flavours in this elegant twenty-minute meal.

By Ricky Robinson Updated March 18, 2025

A well-cooked scallop is a lovely thing. These sweet little morsels from the sea take on flavours brilliantly, and this recipe pairs them with a savoury miso glaze that brings out their natural sweetness. The dish itself is straightforward.

The key is not to overcook the scallops. They need just a minute or two on each side until they're golden brown outside and just opaque in the centre.

You're essentially making a quick marinade with Asian flavours: Shaoxing rice wine, miso, soy, ginger and garlic. This coats the scallops before a quick sear in the pan. Serving them on a bed of earthy puy lentils creates a lovely contrast in both texture and flavour. The lentils soak up any extra marinade and provide a substantial base that turns what could be just a starter into a proper main meal.

Miso-Glazed Scallops with Puy Lentils recipe image
Miso-Glazed Scallops with Puy Lentils

The fresh coriander garnish adds a bit of colour and a herby note that cuts through the richness of the dish. If you're not keen on coriander, flat-leaf parsley works grand too. What makes this recipe special is that it feels elegant without requiring hours in the kitchen. From start to finish, you can have it on the table in about twenty minutes, which makes it perfect for a midweek treat or an impressive but stress-free dinner for friends.

The flavours are bold but balanced, and there's a lovely umami depth from the miso that makes everything taste that bit more satisfying. Give it a go next time you spot some nice scallops at the shop.

Miso-Glazed Scallops with Puy Lentils

Lentils Miso Scallops
Total Time 20 min
Servings 2 servings
Calories 320 cal
Protein 38g

Ingredients

Equipment Needed

  • Non-stick Frying Pan
  • Small Bowl
  • Kitchen Paper

Instructions

  1. 1
    In a small bowl, mix together the Shaoxing rice wine, miso paste, soy sauce, ginger paste and garlic paste to make a marinade.
  2. 2
    Pat the scallops dry with kitchen paper and season lightly with salt and pepper.
  3. 3
    Brush half of the marinade onto the scallops, reserving the other half.
  4. 4
    Heat the vegetable oil in a non-stick frying pan over high heat until hot.
  5. 5
    Place the scallops in the pan and cook for 1-2 minutes on each side until golden brown and just cooked through. Be careful not to overcook.
  6. 6
    Remove the scallops from the pan and set aside on a warm plate.
  7. 7
    Reduce the heat to medium and add the remaining marinade to the same pan, stirring for about 30 seconds until it bubbles and thickens slightly.
  8. 8
    Return the scallops to the pan and gently coat them in the sauce.
  9. 9
    Meanwhile, warm the puy lentils in a separate pan.
  10. 10
    Spoon the warm lentils onto serving plates and place the glazed scallops on top.
  11. 11
    Pour any remaining sauce from the pan over the scallops.
  12. 12
    Garnish with freshly chopped coriander and serve immediately.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Serving Suggestions

Serve immediately with the warm puy lentils as a base. Garnish with fresh coriander or flat-leaf parsley and a wedge of lemon on the side.

Variations

For a vegetarian version, swap the scallops for thick slices of aubergine or king oyster mushrooms, using the same marinade and cooking method.

Miso-Glazed Scallops with Puy Lentils

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