Photo Credit: Helen Cathcart

Recipe reprinted with permission from Perfect Plates by John Whaite, Published by Kyle Books. Photography by Helen Cathcart.

Miso and Lime Scallops with Soba Noodles




10 min


15 min


200g soba noodles

100g miso paste

4 teaspoons lime juice

1 teaspoon runny honey

6 king scallops

Olive oil

Sea salt flakes

Coarse black pepper


  1. For the soba noodles, it’s probably best to follow the packet instructions to cook them, which is probably along the lines of: plunge into a pan of boiling water and cook for 5 minutes. Drain the noodles and set aside until needed.

  2. To make the sauce, simply stir together the miso paste, lime juice and honey in a bowl. Have this handy at the hob.

  3. Heat 1 tablespoon oil in a frying pan over a medium heat. Once the oil is hot, add the scallops to the pan. Cook them for a minute on each side, then throw in the sauce and stir to coat.

  4. When cooking scallops don’t try to yank them off the bottom of the pan; when they’re ready to be flipped, they will allow you to turn them.

  5. Pile the noodles onto a large plate and top with the cooked scallops and sauce, adding a pinch of salt and pepper.

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