Scallops & Shrimp in Miso Lime Coconut Sauce

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.

Course Main Course

Cuisine Asian, seafood

Keyword charred lime, coconut, miso, sauce, scallop, seafood, shellfish, shrimp

Prep Time 10

Cook Time 20

Servings

Calories 357kcal

Ingredients

¾ pound dry-packed sea scallops
¾ pound jumbo 16/20 per pound shrimp, peeled and deveined
Kosher salt, as needed
Freshly ground black pepper, as needed
4 tablespoons vegetable oil, divided
2 tablespoons unsalted butter, divided
½ medium red onion, thinly sliced
3 tablespoons minced ginger
4 cloves garlic, minced
¼ cup white miso paste
1 (13-ounce) can coconut milk (shake vigorously before opening)
3 ounces baby spinach
2 tablespoons freshly squeezed lime juice
Jasmine rice, for serving
Handful cilantro leaves
1 medium serrano pepper, thinly sliced

US Customary - Metric

Instructions

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.

Nutrition