Name: Seared Scallops with Bok Choy and Miso
Yield: Makes 2 servings
Ingredients: 1 tablespoon yellow miso (fermented soybean paste); 1 tablespoon seasoned rice vinegar; 1 tablespoon mirin (sweet Japanese rice wine); 1/4 teaspoon grated peeled fresh ginger; 2 teaspoons vegetable oil, divided; 1/2 teaspoon Asian sesame oil, divided; 2 baby bok choy, quartered lengthwise; 10 large sea scallops, side muscle removed, patted dry

Why it works: Miso and sesame work together. They rank in the top 1% of all ingredient pairs, and cooks put them together in 121 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Seared Scallops with Bok Choy and Miso

Makes 2 servings

Ingredients

1 tablespoon yellow miso (fermented soybean paste)
1 tablespoon seasoned rice vinegar
1 tablespoon mirin (sweet Japanese rice wine)
1/4 teaspoon grated peeled fresh ginger
2 teaspoons vegetable oil, divided
1/2 teaspoon Asian sesame oil, divided
2 baby bok choy, quartered lengthwise
10 large sea scallops, side muscle removed, patted dry

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

617Calories

31 gProtein

29 gFat

52 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions

Ingredient	Portion assumed	kcal
Rice	1 cup cooked (158g) white	206
Sesame	1 tbsp (14g)	120
Olive Oil	1 tbsp (14g)	119
Shrimp	100g cooked	99
Miso	1 tbsp (18g)	34
Wine	2 tbsp cooking wine (30ml)	25
Bok Choy	1 cup (70g)	9
Vinegar	1 tbsp (15ml) distilled	3
Ginger	1 tsp grated fresh (2g)	2
Soybean	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Miso + sesametop 1% of all pairs

Smell alikemoderate

Cooked together121 recipes

Shared aroma: acetic acid (sour, vinegar).
Soybean + sesametop 1% of all pairs

Smell alikestrong

Cooked together44 recipes

Shared aroma: 2-furfurylthiol (coffee, roasted).
Rice + sesametop 3% of all pairs

Smell alikestrong

Cooked together984 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Ginger + sesametop 4% of all pairs

Smell alikemoderate

Cooked together1,531 recipes

Shared aroma: nonanal (fat, citrus).
Soybean + ricetop 7% of all pairs

Smell alikestrong

Cooked together41 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Swap the ginger

How well each one fits the dish's main ingredients (miso, soybean, rice, vinegar, rice wine, sesame, scallop):

Garlicfits about as well
Gingerthe original
Celeryfits less well
Corianderfits less well

Fit is the average pairing score against miso, soybean, rice, vinegar, rice wine, sesame, scallop. Candidates are from the same food group and used in at least 100 recipes.

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