Yuzu Baked Scallops

Fresh baked scallops are lightly baked with miso in yuzu shells. If yuzus are not available, mandarins are an acceptable substitute but without the yuzu's characteristic aroma.
Recipe By: Asian Recipes Online
  • PrepN/A |
  • TotalN/A |
  • Serves4


    • 1/3 to 1/2 pound (150 - 200g) fresh scallops, quartered
    • 1/2 cup (125g) red dengaku miso
    • 4 pieces Yuzu (oranges or mandarins as substitute)
    • 4 inches (10cm) daikon, giant white radish, quartered
    • 4 teaspoons Moro miso or red miso (for garnish)


Mix the scallops with the dengaku miso, set aside.

Cut or slice off top of each yuzu and reserve as a lid.

Hollow out the rest of the yuzu carefully and fill each with some of the scallop mixture

Set the lid aside and bake the filled yuzu in a 350o F (180o C or gas mark 4) oven for approx 15 minutes

While scallops are baking, peel the radish and boil in lightly salted water until soft, drain, and cool in iced water and reserve.

To serve, place a yuzu and its lid on each serving dish, garnish with the radish and 1 teaspoon of miso.


Dengaku Miso

Dengaku is one of Japan's oldest types of miso cuisine. It consists of grilling various types of skewered foods, then coating the food with a thin layer of sweetened miso and grilling again. Here is how to make the sweet simmered miso used in dengaku.

1 3/4 cups of red or white miso
1/3 cup sake
1/3 cup mirin
3 tablespoons of sugar
Put all the ingredients in a small saucepan and stir with a wooden spatula over a medium flame. When the mixture begins to boil, reduce the heat and continue stirring until smooth and thick (around 20 minutes). Let cool and then it's ready to use. Sweet simmered miso can be refrigerated for up to a month.


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