Wasabi recipes


Miso Honey Butter Scallops, Clementine & Honey Vinegar Salad

Recipe by Susie @Gourmetglow : Find her on social – Instagram

How to make delectable Miso Honey Butter Scallops with Clementine & Honey Vinegar Salad:


9 Scallops

250g Unsalted Butter, softened

1 ½ tbsp White Miso

1 tbsp Runny Honey

1 Bulb Fennel, finely sliced

1 Orange, segments

2 tbsp Smoked Olive Oil

1 tbsp Kurozu Vermont

Pinch salt



  1. Mix the butter with the miso and honey and form into a log. Roll tightly in cling film and pop into the fridge to firm up (this makes more than you need but it’s delicious on toast!)
  2. Mix the fennel and orange together along with any residual juice from the orange. Whisk the Kurozu Vermont into the oil with a pinch of salt and dress the salad.
  3. Heat a pan over a medium high heat and cut off a couple of discs of butter. Fry the scallops for 30 seconds each side, basting with the butter. Remove, rest for 5 minutes and serve on the salad with any extra butter spooned over.