Scallop & Snow Pea Purses with Orange Miso Sauce

Wrapping the scallops and vegetables in a “purse” of parchment paper means they steam together in the fragrant Asian-inspired sauce. To keep the butcher’s twine from burning in the oven, soak it in water for about 15 minutes before tying the bundles. Serve with brown rice or quinoa.

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Also see Lemon Shallot Rubbed Scallops with Lentils & Currant Compote.

Prep Time
15 min
Cook Time
15 min
30 min


  • 3 cups snow peas (about 8 oz), trimmed
  • 1 large carrot, cut into matchsticks
  • 1½ tbsp white miso paste
  • 1 tbsp peeled and minced fresh ginger
  • 2 tsp orange zest, plus 1 tbsp fresh orange juice
  • 2 tsp toasted sesame oil (NOTE: Toasted sesame oil is also referred to as Asian sesame oil.)
  • 1½ tsp rice wine (NOTE: This is also known as Chinese cooking wine or Shaoxing. You can substitute with sake.)
  • 1 tsp reduced-sodium soy sauce
  • 1 lb bay scallops, patted dry
  • 1/4 cup thinly sliced green onions (about 2), white and green parts
  • 1 tbsp sesame seeds
  • 1/2 tsp ground black pepper


  • Butcher’s twine


  1. Preheat oven to 425°F. Soak 4 5-inch pieces of butcher’s twine in water.
  2. Cut 4 15-inch-long pieces of parchment paper. Mound one-quarter each of the snow peas and carrot in center of each piece of parchment. Set aside.
  3. In a large bowl, whisk together miso paste, ginger, orange zest, orange juice, sesame oil, rice wine and soy sauce. Add scallops and toss gently to coat. Spoon one-quarter of the scallop mixture onto each mound of snow pea mixture. Sprinkle with green onions, sesame seeds and pepper.
  4. Gather up all 4 edges of 1 of the parchment paper pieces to make a packet and tie with 1 piece of soaked butcher’s twine to secure. Repeat with remaining parchment paper and butcher’s twine. Transfer to a rimmed baking sheet. Bake until scallops are opaque throughout and vegetables are tender, about 15 minutes.

Nutrition Information

  • Serving Size 1 packet
  • Calories 161
  • Carbohydrate Content 14 g
  • Cholesterol Content 27 mg
  • Fat Content 4 g
  • Fiber Content 3 g
  • Protein Content 16 g
  • Saturated Fat Content 1 g
  • Sodium Content 369 mg
  • Sugar Content 10 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g