This recipe was adapted from Alexa Weibel's 5-ingredient creamy miso pasta, a 5-star NY Times recipe.
- One pound Downeast Dayboat scallops (fresh or frozen)
- One package (8-12 ounces) noodles (gf works great)
- 7 tablespoons butter or 6 tbs butter 1 tbs olive oil
- 3 tablespoons miso (white or red, we used white)
- 1/4 to 1/2 cup parmesan OR nutritional yeast OR a mix
- veggies of choice (optional)
- IMPORTANT: save a cup and a half of pasta water
If using frozen scallops, thaw as instructed.
Cook pasta according to package instructions, being sure to salt the water. If adding asparagus or other vegetables that require blanching, add them in bite-sized chunks just prior to draining. IMPORTANT: save one and a half cups of pasta cooking water.
Meanwhile, remove sweetmeats from the scallops and either discard or save (freeze) for stock. Place on paper towels and pat dry. Get a large heavy-bottom skillet nice and hot. Add one tablespoon of butter or olive oil to pan and sear scallops to your liking. Remove from pan. If using mushrooms, cook mushrooms in the same pan.
When scallops are done, add 6 tbs butter, 3 tbs miso and slightly more than one cup of pasta water to the skillet. Whisk constantly to incorporate tasty fond from pan and to dissolve miso. When thoroughly emulsified, add pasta (with asparagus or other veg, if using) and either parmesan or nutritional yeast (or both) and stir vigorously with a spoon to make sauce creamy. Add additional pasta water and/or parmesan or nooch to obtain desired consistency.
At this point you can add the scallops and mushrooms (if using) to the pasta and stir to incorporate, or you can plate the pasta and then top with the scallops. Either way I like to finish with chopped scallions and cracked pepper.
I've cooked a lot of scallop recipes. This is AMAZING, and is tied with "raw, sliced thin with a nice olive oil and flake salt" as my favorite scallop recipe! - Togue
This was the first time I made it - I liked it with the asparagus but will use more next time.