This recipe satisfies my cravings for comfort food with it’s brothy miso coconut sauce packed with shrimp and scallops and I get plenty of vegetables from the spinach.
Scallops & Shrimp in Miso Lime Coconut Sauce
While these days I’m craving all types of comfort foods, unfortunately they are not always the healthiest option, but then everything in moderation is my motto! This recipe satisfies my cravings for comfort food with it’s brothy miso coconut sauce packed with shrimp and scallops and I get plenty of vegetables from the spinach.
Miso paste is made by fermenting soybeans with different grains. There are a variety of types of the salty, sweet and savory paste, but for this recipe I use white miso which is fermented with a high percentage of white rice giving it, it’s light color.
The umami-packed ingredient is traditionally used in Japanese cuisine, but I love adding it to everything from vegetable dishes to soups. Miso is salty so taste before adding additional salt to the dish.
I cook the shrimp and scallops separately in the pan before adding them together because they have different cooking times. While it adds an extra step, this keeps the both the shrimp and scallops moist.
¾poundjumbo 16/20 per pound shrimp,peeled and deveined
Kosher salt,as needed
Freshly ground black pepper,as needed
½medium red onion,thinly sliced
¼cupwhite miso paste
1(13-ounce) can coconut milk (shake vigorously before opening)
2tablespoonsfreshly squeezed lime juice
Jasmine rice,for serving
Handful cilantro leaves
1medium serrano pepper,thinly sliced
Lay out the shrimp on paper towels and season the shrimp with salt and pepper on both sides. Do the same with the scallops. Place a large sauté pan over medium heat, add 2 tablespoons of vegetable oil and heat through. Add a tablespoon of butter and allow to melt.
Add the shrimp and cook on each side until pink and no longer translucent, about a minute on each side. Remove from pan and place on paper towels. Cover to keep warm.
Add the remaining olive oil and butter to the pan, allowing it to melt, then add the scallops to the pan and cook until lightly browned on each side and just barely cooked through, about 2 minutes on each side. Remove from the pan and place on a plate.
Reserve as much oil in the pan as possible and return the pan to medium heat. Add the onion and sauté until tender and opaque, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 10 seconds. Add the miso paste and sauté for 1 minute. Whisk in the coconut milk and 1 cup of water. Lower the heat to medium-low and simmer until the sauce thickens, about 10 minutes. Add the spinach and stir until the spinach wilts, about 5 minutes. Stir in the lime juice.
Return the shrimp and scallops to the pan. Divide the shrimp and scallops among serving bowls with jasmine rice. Garnish with cilantro leaves and serrano peppers and serve immediately.
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