Ingredients
2 tbsp. mirin
2 tbsp. white miso
1 tbsp. low-sodium soy sauce or tamari
16 sea scallops (about 1 lb.), side muscle removed
Olive oil cooking spray
Sliced fresh chives, for serving
Preparation
Step 1In a medium bowl, whisk mirin, miso, and soy sauce until smooth. Pat scallops dry with paper towels and add to miso mixture, tossing to coat. Let marinate at least 5 minutes or up to 15.Step 2Coat an air-fryer basket with cooking spray. Working in batches, arrange scallops in basket, spacing about 1" apart. Cook at 400° until medium-rare and tops are slightly caramelized (do not flip), about 5 minutes.Step 3Transfer scallops to a platter. Sprinkle with chives.
Are scallops a fish or shellfish? Scallops are shellfish that grow in gorgeous, striated shells with a wavy edge—hence the term “scalloped” to refer to decor and design that features a wavy or edge with semicircles. A species of marine bivalve mollusks, scallops have a meaty, substantial texture. What part of the scallop do you eat? Inside the scallop shell is a plump, circular muscle called the adductor muscle. This is what allows the shell to open and close. Before cooking, you’ll might want to remove the little side muscles from the scallop (also known as the abductor muscle). Though it’s edible, some people don’t like its tough texture.
