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.;
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
MISO GLAZED SCALLOPS
Steps:
- 1. Preheat oven to broil. 2. In a bowl large enough to fit the scallops, mix together the miso, mirin and honey. Add the scallops and turn to coat. 3. Marinate scallops for 30 minutes or up to 24 hours. 4. Place scallops on a foil-lined baking sheet and broil for 4 minutes on each side or until golden. 5. Place remaining marinade in a small saucepan and boil for 3 minutes to heat through and pour over cooked scallops if desired.
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
JAPANESE MISO BUTTER SCALLOPS
Cooking scallops the Japanese way with sweet miso! I wanted to share this recipe, because people who buy miso end up using just a little bit and storing the rest in the fridge, not knowing what else you can do with it. I run a cooking school in Kyoto (HARU Cooking Class) and I meet many people from overseas who have told me this.
Provided by Taro Saeki
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- Combine miso paste, sake, soy sauce, and sugar in a small bowl.
- Heat oil in a skillet over medium heat. Add scallops and cook for 3 to 4 minutes. Turn scallops and cook until no longer translucent and cooked through, about 1 more minute.
- Reduce heat to low and let the skillet cool down for 1 minute. Add miso sauce and cook for about 3 minutes, thinning with water if necessary. Add butter and stir until melted.
Nutrition Facts : Calories 338.2 calories, Carbohydrate 13.9 g, Cholesterol 69.3 mg, Fat 22.8 g, Fiber 0.6 g, Protein 17.3 g, SaturatedFat 7.2 g, Sodium 924.1 mg, Sugar 3 g
SCALLOP SAUTE WITH CREAMY MISO SAUCE
The original recipe comes from Harumi Kurihara. Using the scallops normally available in the US, I had some problems with amount of sauce in her original recipe and I altered to work better for me. The idea of combining hot food over chilled lettuce may sound unusual, but not so strange when you consider we have salads with grilled salmon or chicken on top in the US. You only need enough shredded lettuce to line the plate. If you do not have mirin, use sake or sherry.
Provided by Rinshinomori
Categories < 15 Mins
Time 8m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Shred the lettuce leaves and line a plate with lettuce. Chill.
- Make the sauce ingredients by combining white wine, miso, mirin, soy sauce, sugar, grain mustard and water. Set aside.
- Season the scallops with salt, pepper and garlic. Lightly dust with flour.
- Heat the oil in a frying pan over high heat and saute both sides of the scallops until lightly browned on the outside, but still rare in the middle.
- Remove from the pan and arrange the scallops on the bed of chilled lettuce leaves.
- Turn down the heat to low to medium low and add the sauce to the pan. Stir. Add cream and reduce the sauce to two thirds.
- Pour the hot sauce over the scallops. Sprinkle chopped green onion and Parmesan cheese.
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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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- 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 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.
- 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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