If using fresh scallops with innards, remove the innards completely as they may contain sand. Use cleaned scallops for convenience.

Gently remove the thin membrane on the scallop surface. This step is optional but helps improve the texture.

Prepare the vegetables: dice onion and bell pepper into 2.5cm cubes.

Slice scallops into thin pieces, about 0.4cm thick.

Heat a pan over medium-low heat and melt butter.

Add minced garlic to the melted butter and sauté until fragrant.

Add diced onion and bell pepper to the pan and stir-fry until onion becomes slightly translucent.

Increase heat to high and add scallops to the pan.

Add mirin to the pan immediately after adding scallops.

Add miso paste and stir-fry quickly to coat all ingredients evenly.

Season with salt and pepper to taste and mix well.