Grilled Miso Citrus Scallop Lollipops Recipes

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GRILLED MISO MARINATED SCALLOPS WITH HIJIKI SALAD



Grilled Miso Marinated Scallops with Hijiki Salad image

Provided by Ming Tsai

Categories     appetizer

Time 6h10m

Yield 4 servings

Number Of Ingredients 14

1/2 cup sake
1/4 cup canola oil
1/2 cup light miso paste
2 tablespoons minced ginger
2 tablespoons sugar
1 teaspoon coarse ground black pepper
12 large scallops (U-15)
1 cup dried hijiki seaweed (can substitute wakame)
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
2 tablespoons sliced scallions, green part only
1 teaspoon sugar
Salt and white pepper to taste
1 cup cucumber, peeled, seeded and finely diced

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.;

MISO-BROILED SCALLOPS



Miso-Broiled Scallops image

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

1/2 cup white miso
2 tablespoons mirin, fruity white wine or dry white wine
1/2 cup minced onion
Salt and cayenne pepper
1 1/2 pounds scallops
Juice of one lime

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

MISO-GLAZED GRILLED SCALLOPS



Miso-Glazed Grilled Scallops image

This simple and sophisticated treatment is perfect for grilled scallops, but also works well on chicken or pork. One note on preparation: Err on the side of undercooking. Take the scallops off the grill before they're opaque all the way through. If you undercook a scallop, it will still be delicious, but if you overcook it, it will get rubbery.

Provided by Mark Bittman

Categories     dinner, easy, quick, barbecues, finger foods, seafood, appetizer, main course

Time 15m

Yield Varies

Number Of Ingredients 6

Vegetable oil, for brushing
2 tablespoons miso
2 tablespoons mirin or sake
Freshly ground pepper
Large scallops
Sesame seeds and sliced scallions, for garnish

Steps:

  • Heat a charcoal or gas grill until very hot. Brush the grill with a little oil and position the grill grate 3 to 4 inches from the heat.
  • Whisk together the miso and mirin or sake; season to taste with pepper.
  • Thread the scallops through their equators onto metal or soaked wooden skewers and brush them all over with vegetable oil. Grill scallops until they're browned and release easily from the grill, 2 to 3 minutes per side.
  • 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.
  • Sprinkle with sesame seeds and scallions and serve immediately.

QUICK MARINATED GRILLED SCALLOPS



Quick Marinated Grilled Scallops image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

Zest and juice of 2 lemons
2 cloves garlic, minced
1 tablespoon finely chopped fresh oregano plus 1 small bunch fresh oregano tied with butcher's twine to make a basting brush
Olive oil, for marinade
Kosher salt and freshly cracked black pepper
12 U-10 sea scallops, cleaned and patted dried with a paper towel

Steps:

  • Set up your grill for high heat by building coals evenly on the bottom of the grill.
  • In a mixing bowl, whisk together the lemon zest and juice, garlic, chopped oregano and 1/2 cup olive oil. Season with salt and pepper, then add the scallops, tossing to coat. Allow to marinate for 10 to 30 minutes.
  • Remove the scallops from the marinade, letting the excess drip off. Reserve the marinade for basting. Place the scallops on the grill and cook until charred, 3 to 4 minutes. Flip, and using the oregano brush, baste with the leftover marinade. Char on the other side, 1 to 2 minutes. Remove from the grill and serve.

GRILLED PONZU MARINATED SCALLOP LOLLIPOPS



Grilled Ponzu Marinated Scallop Lollipops image

Provided by Ming Tsai

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 stalks lemongrass, white part finely minced, green part cut into 2 1/2-inch skewers and soaked in water
4 scallions finely sliced, save a little for garnish
1 cup ponzu
1 tablespoon toasted whole green peppercorns
1 tablespoon sugar
1 tablespoon naturally brewed soy sauce
12 large sea scallops (U-8's), prepped and halved into disks

Steps:

  • Preheat a cleaned, oiled grill.
  • In a bowl, mix together the minced lemongrass, scallions, ponzu, peppercorns, sugar, and soy. Add the scallops and marinate for 8 minutes before cooking.
  • Remove scallops and lay them on a flat surface. Skewer each one with the soaked lemongrass. Season lightly with salt and on the hottest part of the grill cook the scallops for only 1 minute a side.
  • If available, lay out washed whole scallions and lemongrass stalks on a plate in a fan shape. Top with "lollipops".
  • Beverage: Veuve Clicquot Blanc de Blanc or DVX

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