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Scallop & Snow Pea Purses with Orange Miso Sauce


As most of you know, it has been WAY too long since I've cooked and posted anything on the blog! In the last month, we have moved places and both gotten new jobs -- just a little busy. We finally are both in town this week (and super happy about it).

I was like a kid in the candy shop this afternoon when I went to the grocery store -- and this meal was super delicious! What a great meal to kick off our routine again...hopefully we can stick to it for a bit! This was also my first shot at cooking with parchment paper as well, but turned out great! This recipe came out of the Clean Eating magazine. I had no idea how much flavor this recipe would have, and my husband has now announced it's in his all time top 10 recipes I've ever made! Woo hoo - give it a shot! You won't regret it. Ingredients:

3 cups snow peas, trimmed (about 8 oz.)

1 large carrot, cut into matchsticks (I actually used 2 carrots)

1 1/2 tb white miso paste

1 tb peeled and minced ginger

2 tsp orange zest, plus 1 tb fresh orange juice

2 tsp toasted sesame oil

1 1/2 tsp rice wine (NOTE: this is also known as Chinese cooking wine or Shaoxing. You can also substitute with sake.)

1 tsp reduced sodium soy sauce

1 lb bay scallops, patted dry (I used the larger sea scallops since they were fresh and just cut them in half)

1/4 cup thinly sliced green onions (white and green parts)

1 tb sesame seeds (I ran out of these, so left out)

1/2 tsp ground black pepper

Butcher's twine


Preheat oven to 425 degrees. Soak 4 5" pieces of twine in water. Cut 4 15" pieces of parchment paper. Mound one quarter each of the carrots and snow peas in the center of the parchment paper. Set aside.

In a large bowl, whisk together the miso paste, ginger, orange zest and juice, sesame oil, rice wine, and soy sauce. Add the scallops and gently toss to coat. Scoop one quarter of the scallop mixture on top of the snow pea and carrot mixture. Sprinkle with green onions, sesame seeds and black pepper.

Package up all 4 corners of the parchment paper and tie with one piece of soaked butcher's twine into a packet. Repeat for all 4 packets. Transfer to a rimmed baking sheet. Bake until scallops are opaque throughout and the vegetables are tender, which should take about 15 minutes.

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