Miso-Ginger Grilled Scallops (Gluten-Free)

Jake's note

"Bright, savory miso and fresh ginger make these scallops sing — they come together fast and grill beautifully for dinner parties or weeknights. Swaps for tamari/coconut aminos and certified gluten-free miso keep this dish accessible for gluten-sensitive cooks."

Instructions

1. 1

   Quick miso-ginger marinade

   Pat scallops dry and remove any side muscle. In a bowl, whisk together miso, tamari (or coconut aminos), grated ginger, minced garlic, maple syrup and toasted sesame oil until smooth. Reserve about 2 tablespoons of the mixture in a small bowl for glazing later, then toss the scallops with the remaining marinade for 8–12 minutes at room temperature — this quick marinade layers flavor without breaking down the scallops.

   For this step

   • 1 1/2 lbLarge sea scallops (side muscle removed)
   • 2 tbspWhite (shiro) miso paste — choose certified gluten-free if needed
   • 2 tbspTamari or coconut aminos (gluten-free soy alternative)
   • 1 tbsp grated ginger + 1 clove minced garlicFresh ginger (grated) + garlic (minced)
   • 1 tbspMaple syrup (or honey) for sweetness
   • 1 tspToasted sesame oil
   
2. 2

   Skewer the scallops

   If using bamboo skewers, soak them 20–30 minutes first to prevent burning; metal skewers are fine without soaking. Thread 2–3 scallops per skewer with a little space between each so heat circulates — do not crowd. Pat off any excess marinade before skewering to help achieve a dry surface for a proper sear.
   
3. 3

   Preheat and prep the grill

   Preheat the grill to very high heat (500–550°F / 260–290°C) and clean the grates well. Right before grilling, brush the grates with the neutral high-heat oil (use tongs and a paper towel) to prevent sticking. High, direct heat is key to a fast sear and caramelized glaze.
4. 4

   Grill the scallops for a perfect sear

   Place skewers over direct high heat and sear the scallops 1½–2 minutes per side until they are opaque and just firm to the touch; avoid overcooking. In the final 30–45 seconds, brush the reserved glaze onto the scallops once or twice to build shine — do not brush too early or the sugars will burn. Remove from the grill and let rest 1–2 minutes; finish with a quick grate of lime zest if desired.

   For this step

   • 1 tbspNeutral high-heat oil (avocado, grapeseed) for grates
   
5. 5

   Make the coconut-lime rice

   Rinse the jasmine rice until the water runs clear. Combine the rice, light coconut milk and 1 cup water (and a pinch of salt if desired) in a small saucepan, bring to a simmer, then cover and cook over low heat until the liquid is absorbed, about 12–15 minutes. Remove from heat, fluff with a fork and stir in lime zest and juice from the lime; keep warm until serving.

   For this step

   • 1 cup jasmine rice + 1 cup light coconut milkJasmine rice + light coconut milk (for coconut-lime rice)
   • 1 limeLime (zest + juice)
   
6. 6

   Charred baby bok choy

   Halve the baby bok choy lengthwise and heat a heavy skillet or cast-iron pan over high heat (or use the grill). Add bok choy, cut side down, and sear 2–3 minutes until nicely charred; flip and cook 30–60 seconds more just to wilt. Splash a little tamari (or coconut aminos) and a drizzle of toasted sesame oil, toss briefly, then transfer to a platter.

   For this step

   • 8 heads (baby bok choy)Baby bok choy
   
7. 7

   Gluten-free pantry swap notes

   Use certified gluten-free white miso (some barley-based miso contains gluten), and swap soy sauce with gluten-free tamari or coconut aminos as listed above. If you need additional sweetness for the glaze, maple syrup is gluten-free; always check labels for 'gluten-free' certifications when accommodating sensitivities.
   

1. Pat scallops dry and remove any side muscle. In a bowl, whisk together miso, tamari (or coconut aminos), grated ginger, minced garlic, maple syrup and toasted sesame oil until smooth. Reserve about 2 tablespoons of the mixture in a small bowl for glazing later, then toss the scallops with the remaining marinade for 8–12 minutes at room temperature — this quick marinade layers flavor without breaking down the scallops.
2. If using bamboo skewers, soak them 20–30 minutes first to prevent burning; metal skewers are fine without soaking. Thread 2–3 scallops per skewer with a little space between each so heat circulates — do not crowd. Pat off any excess marinade before skewering to help achieve a dry surface for a proper sear.
3. Preheat the grill to very high heat (500–550°F / 260–290°C) and clean the grates well. Right before grilling, brush the grates with the neutral high-heat oil (use tongs and a paper towel) to prevent sticking. High, direct heat is key to a fast sear and caramelized glaze.
4. Place skewers over direct high heat and sear the scallops 1½–2 minutes per side until they are opaque and just firm to the touch; avoid overcooking. In the final 30–45 seconds, brush the reserved glaze onto the scallops once or twice to build shine — do not brush too early or the sugars will burn. Remove from the grill and let rest 1–2 minutes; finish with a quick grate of lime zest if desired.
5. Rinse the jasmine rice until the water runs clear. Combine the rice, light coconut milk and 1 cup water (and a pinch of salt if desired) in a small saucepan, bring to a simmer, then cover and cook over low heat until the liquid is absorbed, about 12–15 minutes. Remove from heat, fluff with a fork and stir in lime zest and juice from the lime; keep warm until serving.
6. Halve the baby bok choy lengthwise and heat a heavy skillet or cast-iron pan over high heat (or use the grill). Add bok choy, cut side down, and sear 2–3 minutes until nicely charred; flip and cook 30–60 seconds more just to wilt. Splash a little tamari (or coconut aminos) and a drizzle of toasted sesame oil, toss briefly, then transfer to a platter.
7. Use certified gluten-free white miso (some barley-based miso contains gluten), and swap soy sauce with gluten-free tamari or coconut aminos as listed above. If you need additional sweetness for the glaze, maple syrup is gluten-free; always check labels for 'gluten-free' certifications when accommodating sensitivities.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

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