Miso Scallops & Veggies Recipe

Ingredients

• 2 cups cauliflower florets
• 1 ½ cups sliced carrots
• 2 Tbsp. canola oil
• 1 ½ cups trimmed and bias-sliced fresh snow peas
• Salt and black pepper to taste
• 1 ½ lb. sea scallops (about 16), feet removed, rinsed, patted dry, and seasoned with salt and black pepper
• ¼ cup white miso
• 3 Tbsp. each seasoned rice vinegar, mirin, and water
• 2 tsp. low-sodium soy sauce
• 1 tsp. sugar
• 2 Tbsp. cold unsalted butter, cubed