Miso-Glazed Scallops PT35M https://img5.recipesrun.com/201907/2019/1106/d2/f/543131/300x200x50.jpg 6 servings 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

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.

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Miso-Glazed Scallops

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.
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
Ellie Ellie
1078 Recipes
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