Miso and Lime Scallops with Soba Noodles

Miso and Lime Scallops
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

  • Serves: 2
  • Prep Time:
  • Cook Time:
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  • 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.