GRILLED MISO MARINATED SCALLOPS WITH HIJIKI SALAD
Steps:
- Mix all marinade ingredients together and marinate scallops covered and refrigerated for 4 to 6 hours. Large scallops can marinated overnight as well. On a hot grill, mark the scallops on both sides. Should be served medium to medium rare. Serve 3 scallops on top of a small mound of hijiki salad.
- HIJIKI SALAD: In a bowl, pour warm water over seaweed and soak for 30 minutes, or until soft. Boiling hot water will leak out too much flavor. Drain the seaweed well. Mix all other ingredients and toss with the seaweed and cucumber. Check for seasoning.;
GRILLED SCALLOPS WITH PEACHES, CORN AND TOMATOES
The easiest hot-weather supper, this salad benefits from peak-summer ingredients, which need very little prep. You can throw the corn cobs and halved peaches directly on the grill, but if your scallops are small enough to fall through the grates, you should skewer them onto metal skewers or wooden skewers that have been soaked in water. The only thing worse than losing a sweet, meaty scallop into the fire would be overcooking it, so be sure to remove the scallops from the grill before they're fully opaque.
Provided by Mark Bittman
Categories dinner, easy, quick, seafood, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a charcoal or gas grill until very hot. Brush the grill grate with a little oil and put it 3 or 4 inches from the heat.
- Brush the corn and peaches with the oil, season with salt and pepper and grill until lightly browned all over. Strip the corn kernels off the cobs and chop the peaches; transfer to a large bowl.
- Brush the scallops with oil, sprinkle with salt and pepper and grill until they're brown and release easily from the grill, 2 to 3 minutes per side. Take the scallops off the grill before the interior becomes totally opaque.
- Halve the scallops and add them to the bowl along with the tomatoes and herbs. Drizzle with oil, season with salt and pepper and toss to coat.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 584 milligrams, Sugar 11 grams, TransFat 0 grams
MISO-GLAZED GRILLED SEA SCALLOPS
This is a simple but elegant dinner, especially if you serve the glazed scallops over a fresh bed of spinach or mixed greens. The salty-sweet and slightly nutty tone of the miso mixes well with the mirin. On the grill, It caramelizes nicely and adds a deeply rich taste to the grilled scallops.
Provided by Vickie Parks
Categories Seafood
Time 30m
Number Of Ingredients 8
Steps:
- 1. Heat a charcoal or gas grill until very hot. Rub the grill grate with a little vegetable oil, and position grill 3 or 4 inches from the heat.
- 2. In a bowl, whisk together miso, mirin (or sake), sesame oil, and pepper.
- 3. Thread the scallops (through their equators) onto metal or soaked-wooden skewers. Brush scallops lightly with vegetable oil, and grill until they're brown on the bottom and release easily from the grill, about 2 to 3 minutes.
- 4. Turn and brown for 1 to 2 minutes on the other side; total cooking time should be 3 to 5 minutes.
- 5. When they're almost done, brush on both sides with the miso mixture, and continue to cook, turning once or twice, until the glaze caramelizes a bit and the scallops are done; take the scallops off the grill before the interior becomes totally opaque.
- 6. Sprinkle sesame seeds and green onion slices on each serving, and serve immediately.
SCALLOP SAUTé WITH MISO SAUCE
Provided by Harumi Kurihara
Categories Milk/Cream Mustard Appetizer Sauté Quick & Easy Scallop White Wine Watercress Sugar Conscious Pescatarian Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- 1. Season the scallops with the salt, pepper, and garlic and then lightly dust with flour.
- 2. Heat the oil in a small frying pan. Briefly fry both sides of the scallops until seared on the outside, but still rare in the middle.
- 3. Take the pan off the heat and remove the scallops. Add the white wine and then the miso, mirin, soy sauce, sugar, and water to pan and stir. Return to the heat and being to a boil, stirring, then remove. Mix in the mustard and heavy cream.
- 4. Tear the leaves off the watercress and arrange on a large plate. Chop the stems finely and set aside as a garnish. Place the scallops on the bed of watercress leaves, pour the hot sauce over, and garnish with the finely chopped watercress stems. Sprinkle with Parmesan cheese and serve.
MISO-BROILED SCALLOPS
Miso, the traditional Japanese soybean paste, is one of those convenience foods whose complexity belies its ingredients: it contains only soybeans, salt and grain (usually rice or barley, though others are used too), inoculated with the Aspergillus orzyae bacteria and aged for up to three years. The production process is not unlike that for good hard cheese, and miso is frequently compared with Parmesan. It is equally complex, and both are known for the strong presence of umami, the Japanese word for the fifth taste (after salt, sour, sweet and bitter), roughly translated as ''deliciousness.'' Here, miso is combined with little more than scallops, then allowed to sit for a while before grilling or broiling. The combination and preparation are traditional, the equivalent of slathering something with barbecue sauce before cooking. Of course, miso is a far cry from barbecue sauce: its elegance is unmistakable.
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put miso in a bowl. Add mirin or wine. Whisk until smooth, adding more mirin if needed. Stir in onion, a pinch of salt and of cayenne. Combine scallops, let sit 10 minutes. Cook right away, or cover and refrigerate for up to a day. When ready to cook, heat a broiler (or grill), setting the rack as close as possible to the heat source.
- Broil until lightly browned, without turning, 3 to 5 minutes, or grill, turning once after 2 to 3 minutes. Sprinkle with lime juice, and serve.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 3 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 1950 milligrams, Sugar 3 grams, TransFat 0 grams
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- To thaw the scallops, place them in a sealed container lined with paper towels and thaw overnight in the refrigerator. Alternatively, submerge the package in cold water and let sit at room temperature for 30 minutes. Once thawed, pat the scallops dry and set aside on a paper towel-lined plate.
- In a medium bowl large enough to hold the scallops, whisk together the miso, 2 tablespoons mirin, 2 tablespoons sake, and 1 tablespoon sugar. Add the scallops and marinate for 10-15 minutes.
- Once the scallops have marinated, place the remaining sugar in a small, shallow bowl. Remove each scallop from the miso marinade and shake to remove as much marinade as possible, then dip one side of the scallop in the sugar and remove to the same plate you used earlier. Reserve the marinade to cook into a sauce.
- Heat oil in a large skillet over medium heat until very hot, about 1 to 2 minutes. Place the scallops, sugar-side down, in a single layer on the skillet. Let cook, without touching, for 2 minutes. The bottoms should be well-browned and caramelized. Using a fish spatula, loosen and flip each scallop. Cook for 1-2 minutes longer, then remove to a plate.
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