Grilled Squid with Soy Butter
Whole squid seasoned simply and seared until charred, finished with a miso-soy-butter glaze. Tender, nutty, and ready in under 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 280
- Protein
- 32g
Ingredients
- 1 lb whole squid (cleaned)
- 2 tbsp butter
- 1 tbsp white miso
- 1 tbsp soy sauce
- 2 stalks scallion (chopped)
- ½ whole lemon (halved)
Instructions
- 1
Pat squid dry with paper towels. Score the body lightly in a crosshatch pattern without cutting through.
- 2
Season all over with salt and black pepper. Heat a 12-inch cast iron skillet over high heat for 2 minutes.
- 3
Sear squid body 2–3 minutes per side without moving — surface should char and curl slightly. Transfer to plate.
- 4
Sear tentacles 90 seconds in the same pan until they turn opaque and edges char, then move to plate.
- 5
Whisk miso with soy sauce, then stir into butter off heat until smooth. Pour over squid and toss gently.
- 6
Squeeze lemon over everything, scatter scallions on top, and serve immediately with extra lemon wedges.
Tools you’ll need
- 12-inch cast iron skillet
- paper towels
- small whisk
- plate
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