Miso Broiled Scallops Recipes
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.
BROILED SCALLOPS
Steps:
- Turn broiler on.
- Rinse scallop and place in a shallow baking pan. Sprinkle with garlic salt, melted butter or margarine and lemon juice.
- Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.
Nutrition Facts : Calories 272.9 calories, Carbohydrate 6.8 g, Cholesterol 95.3 mg, Fat 9.4 g, Fiber 0.1 g, Protein 38.3 g, SaturatedFat 5 g, Sodium 2232.2 mg, Sugar 0.2 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-BROILED SCALLOPS
This is so easy. The cooking time listed reflects 1/2 hour of marination time, but it can be as little as 15 minutes or as long as 24 hours. The recipe doesn't specify which kind of miso, I would assume it's white or yellow miso. This recipe comes from Mark Bittman's Best Recipes in the World. He says "it's a traditional dish, in some parts of Japan the home-cooking equivalent of slathering something with barbecue sauce before cooking. For ease of use and strict authenticity, the miso should be thinned with mirin - it's too thick to use straight. Mark talks about different types of mirin and suggests that hon-mirin is superior to aji-mirin, all good if you have access to a good Asian market!
Provided by Mrs Goodall
Categories Japanese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat a broiler (or grill), setting the rack as close as possible to the heat source. Put the miso in a bowl, add the mirin and whisk until smooth. Stir in the onion, a little bit of salt, and a pinch of cayenne.
- Add the scallops and marinate while the broiler or grill preheats, or refrigerate for up to a day.
- Broil until lightly browned, without turning, for 2 to 3 minutes, or grill, turning once after a minute or 2. Sprinkle with the lime juice and serve.
Nutrition Facts : Calories 198, Fat 2.9, SaturatedFat 0.6, Cholesterol 40.9, Sodium 1963.2, Carbohydrate 18, Fiber 2.7, Sugar 3.2, Protein 24.9
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
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