Miso-Glazed Scallops

By Ellie

6 Person

35 Minutes

418 Calories

This Japanese-inspired dish uses one sauce—a sweet/salt combination of mirin and miso—to make both the marinade for the scallops and the caramelized pan sauce for the noodles. A good pairing would be a simple green salad dressed with a citrus vinaigrette.

Ingredients

1 cup sliced scallions
2 tsp. extra-virgin olive oil
1 pound dry sea scallops, (see Ingredient notes), tough muscle removed
1 tsp. minced garlic
1 tsp. minced fresh ginger
2 tbsp. canola oil
2 tbsp. rice vinegar
2 tbsp. mirin
3 tbsp. white miso
8 oz. soba noodles, or whole-wheat spaghetti

Method

01

Bring a large pot of water to a boil. Cook noodles, stirring occasionally, until just tender, 6 to 8 minutes or according to package directions. Drain and transfer to a large bowl.
02

Meanwhile, whisk miso, mirin, vinegar, canola oil, ginger and garlic in a medium bowl. Add scallops and stir gently to coat. Let marinate for 5 minutes (scallops will begin to break down if marinated longer). Using a slotted spoon, remove the scallops, reserving the marinade for the sauce.
03

Heat olive oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, about 3 minutes per side. Transfer to a plate and cover with foil to keep warm. Add the reserved marinade to the pan and cook over medium-high heat until brown, about 1 minute. Pour the sauce over the noodles, add scallions and toss to coat. Top with scallops and serve immediately.

Related Tags

Christmas Side Dishes

Miso-Glazed Scallops

4.2

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Calorie 418 Kcal
Prep Time 25 Mins
Cook Time 10 Mins
Total Time 35 Mins

02 Ingredients

1 cup sliced scallions

2 tsp. extra-virgin olive oil

1 pound dry sea scallops, (see Ingredient notes), tough muscle removed

1 tsp. minced garlic

1 tsp. minced fresh ginger

2 tbsp. canola oil

2 tbsp. rice vinegar

2 tbsp. mirin

3 tbsp. white miso

8 oz. soba noodles, or whole-wheat spaghetti

03 Method

Step 1

Bring a large pot of water to a boil. Cook noodles, stirring occasionally, until just tender, 6 to 8 minutes or according to package directions. Drain and transfer to a large bowl.

Step 2

Meanwhile, whisk miso, mirin, vinegar, canola oil, ginger and garlic in a medium bowl. Add scallops and stir gently to coat. Let marinate for 5 minutes (scallops will begin to break down if marinated longer). Using a slotted spoon, remove the scallops, reserving the marinade for the sauce.

Step 3

Heat olive oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, about 3 minutes per side. Transfer to a plate and cover with foil to keep warm. Add the reserved marinade to the pan and cook over medium-high heat until brown, about 1 minute. Pour the sauce over the noodles, add scallions and toss to coat. Top with scallops and serve immediately.

04 Author