Seared Scallops with Miso Butter

Create a miso butter by mixing 2 tbsp of butter with the miso. Start by lightly frying the slices of garlic in 2 tbsp of oil on medium heat. Lay the bok choy cut side down and sear, about 2-3 mins. Set to the side while you make the scallops. Pull off the side muscle of the scallops and dry. Heat up 1 tbsp of butter on a skillet and sear scallops. Once both sides are seared, add 1 tbsp of miso butter to the pan. Baste the scallops with the miso butter. To finish it off, make a quick sauce with the miso butter. Add vinegar and rice wine to a hot pan. Let reduce by half, then let it cool. When it’s cool to the touch stir in 1 tbsp of miso butter. Spoon the sauce on the plate, lay on the scallops, bok choy, and enjoy.