MISO-GLAZED GRILLED SCALLOPS
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
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.
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
Provided by Food Network
Categories appetizer
Time 22m
Yield 5 to 6 servings
Number Of Ingredients 5
Steps:
- Pat dry each scallop and lay them on a tray. Sprinkle on some olive oil, coating scallops on all sides. Season the scallops with salt, black pepper, and lemon pepper, making sure that the seasoning covers all sides. Refrigerate until ready to cook.
- Grill for about 2 to 3 minutes on each side. Serve immediately.
MISO-GLAZED SKIRT STEAK
This succulent grilled skirt steak recipe would be perfect for your summer cookout.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks Skirt Steak Recipes
Time 48m
Yield 4
Number Of Ingredients 7
Steps:
- Combine vinegar, miso paste, brown sugar, cayenne pepper, and garlic in a small bowl. Stir until smooth.
- Spread miso mixture generously on both sides of skirt steaks. Sprinkle with black pepper. Allow to rest at room temperature for about 30 minutes.
- Prepare a charcoal grill for medium-high heat. Place steak on the grill and cook without moving for about 2 minutes. Turn steaks 180 degrees to create cross-hatch grill marks, and cook another 2 minutes. Flip steaks and continue cooking until medium-rare to medium on the inside, and shiny on the outside, about 4 more minutes. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C). Allow to rest for 5 minutes.
Nutrition Facts : Calories 184.4 calories, Carbohydrate 7.1 g, Cholesterol 37.4 mg, Fat 7.4 g, Fiber 0.6 g, Protein 21.3 g, SaturatedFat 2.9 g, Sodium 363.2 mg, Sugar 3.9 g
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
MISO-GLAZED SCALLOPS WITH SOBA NOODLES
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.
Provided by ElizabethKnicely
Categories Spaghetti
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- Meanwhile, whisk miso, mirin, vinegar, canola oil, ginger and garlic in a meadium 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 scallops, reserving the marinade for the sauce.
- 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 an cover with foil to keep warm. Add the 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.
- INGREDIENT NOTES:.
- MISO: Fermented bean paste made from barley, rice or soybeans used in Japanese cooking to add flavor to dishes such as soups, sauces and salad dressings. A little goes a long way because of its concentrated, salty taste. Miso is available in different colors, depending on the type of grain or bean and how long it's been fermented. In general, the lighter the color, the more mild the flavor. It will keep, in the refrigerator, for more than a year.
- MIRIN: A low-alcohol rice wine essential to Japanese cooking. Look for it in the Asian or gourmet-ingredients section of your supermarket. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin.
- I prefer cooking with "dry" sea scallops (scallops that have not been treated with sodium triplyphosphate, or STP). Scallops that have been treated with STP ("wet" scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.
Nutrition Facts : Calories 390.5, Fat 11, SaturatedFat 1.2, Cholesterol 27.3, Sodium 1427.9, Carbohydrate 52.2, Fiber 1.4, Sugar 1.5, Protein 24
More about "miso glazed grilled scallops recipes"
GRILLED SCALLOPS WITH MISO-CORN SALAD RECIPE - FOOD & WINE
From foodandwine.com
5/5 (2)Category Seafood
- Whisk together miso, soy sauce, vinegar, sesame oil, lime zest and juice, brown sugar, ginger, and jalapeño, if using, in a small bowl until miso is dissolved. Whisk in canola oil in a slow, steady stream until well combined. Set aside, or cover and refrigerate up to 1 week.
- Preheat a grill to high (450°F to 500°F), or heat a grill pan over high. Brush corn and scallions with 1 tablespoon canola oil, and place on grates (or grill pan). Grill, uncovered, turning occasionally, until just tender and slightly charred, about 4 minutes for scallions and 10 minutes for corn. Remove from heat. When cool enough to handle, cut corn kernels off cobs, and roughly chop scallions into 1/2-inch pieces; set corn and scallions aside.
FLAVORFUL MISO-GLAZED SCALLOPS RECIPE — EAT THIS NOT THAT
From eatthis.com
Cuisine HealthyCategory DinnerAuthor David Zinczenko And Matt GouldingCalories 300 per serving
RECIPE MISO-GLAZED SCALLOPS - JOY BAUER
From joybauer.com
MISO-GLAZED SCALLOPS - TWO RED BOWLS
From tworedbowls.com
GRILLED MISO GLAZED JAPANESE EGGPLANT | RECIPETIN EATS
From recipetineats.com
SEARED SCALLOPS WITH A MAPLE-MISO GLAZE OVER SWISS …
From runamokmaple.com
VEGAN "SCALLOPS", MISO GLAZED EGGPLANT
From sunnysidehanne.com
MISO-GLAZED GRILLED SCALLOPS RECIPE - FOOD NEWS
From foodnewsnews.com
JAPANESE MISO EGGPLANT - NASU DENGAKU | GREEDY GOURMET
From greedygourmet.com
GRILLED HAMACHI COLLARS WITH ORANGE MISO GLAZE
From brownetrading.com
GRILLED SCALLOPS WITH LEMON AND HERBS - DINNER AT THE ZOO
From dinneratthezoo.com
MISO GLAZED GRILLED SCALLOPS
From hookedonfishchicago.com
MISO GLAZED SCALLOPS WITH SOBA NOODLES RECIPE - RECIPETIPS.COM
From recipetips.com
QUICK, HEALTHY & TASTY MISO-GLAZED SCALLOPS WITH SOBA NOODLES
From thetasteplace.com
MISO-GLAZED GRILLED SCALLOPS RECIPE
From pinterest.com
MISO-GLAZED SCALLOPS – THE LITTLE CHEF
From thelittlechef.home.blog
MISO-SAKI GLAZED SCALLOPS - KARISTA BENNETT
From karistabennett.com
PAN-SEARED SCALLOPS WITH SESAME MISO GLAZE - LODGE CAST IRON
From lodgecastiron.com
RED SHELL RECIPE: MISO GLAZED SCALLOPS
From redshell.com
EASY MISO GLAZE (5 INGREDIENTS) - A COUPLE COOKS
From acouplecooks.com
MISO-GLAZED SCALLOPS WITH ASIAN SLAW | WILLIAMS SONOMA
MISO GLAZED SCALLOPS RECIPE - MISO GLAZED GRILLED SEA SCALLOPS …
From abualisultanovich.blogspot.com
MISO GLAZED GRILLED VEGGIES - PROFUSION CURRY
From profusioncurry.com
MISO GLAZED SCALLOPS RECIPE - ERA OBERBRUNNER
From eraoberbrunner.blogspot.com
MISO-GLAZED GRILLED SCALLOPS RECIPE - FOOD NEWS
From foodnewsnews.com
MISO-GLAZED ROASTED CARROTS - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
MISO SAKE GLAZED SCALLOPS RECIPE BY KARISTA - COOKEATSHARE
From cookeatshare.com
MISO-GRILLED AUBERGINE AND SCALLOPS - FOOD NETWORK
From foodnetwork.co.uk
MISO GRILLED SCALLOPS | CANADIAN LIVING
From canadianliving.com
MISO-GLAZED GRILLED SCALLOPS RECIPE | RECIPE | GRILLED SCALLOPS ...
From pinterest.co.uk
SCALLOPS, LENTILS AND MUSHROOMS WITH CREAMY MISO SAUCE - RICARDO
From ricardocuisine.com
GRILLED MISO SHRIMP RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
MISO GLAZED GRILLED POTATOES RECIPE: A UNIQUE SPIN ON A
From angrybbq.com
MISO-GLAZED SCALLOPS - MARTHA'S VINEYARD MAGAZINE
From mvmagazine.com
MISO-GLAZED SCALLOPS WITH SOBA NOODLES RECIPE
From eatingwell.com
MISO-GLAZED SCALLOPS - RECIPESRUN
From recipesrun.com
MISO GLAZED SCALLOPS - BLYTHES BLOG
From blythesblog.com
MISO GLAZED CARROTS RECIPE | HEARTBEET KITCHEN
From heartbeetkitchen.com
MISO-GLAZE GRILLED SCALLOPS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love