Miso Glazed Grilled Sea Scallops 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-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.

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

BALSAMIC-GLAZED SEA SCALLOPS



Balsamic-Glazed Sea Scallops image

Pan-seared scallops may seem intimidating to some, but it's really a simple dish to prepare. Sea scallops are amazingly tender, succulent, and mildly flavored, but when you style them up with a flavorful balsamic glaze, they can be a showstopper. They're sophisticated enough for dinner guests, but easy enough for a weeknight dinner.

Provided by lutzflcat

Categories     Seafood     Shellfish     Scallops

Time 20m

Yield 4

Number Of Ingredients 10

12 large sea scallops
¼ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons unsalted butter
1 tablespoon canola oil
½ cup dry white wine
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon chopped fresh tarragon

Steps:

  • Pat scallops thoroughly with a paper towel to remove excess moisture and ensure a good sear. Combine seafood seasoning, salt, and pepper and use to lightly season both sides of the scallops.
  • Heat butter and olive oil in a large skillet over medium-high heat. Add scallops to the skillet, being careful not to crowd. Cook until golden brown and a crust starts to form, about 3 minutes per side. Cook in batches if necessary to avoid steaming the scallops and be careful not to overcook. Remove from the skillet and cover to keep warm.
  • Add white wine, balsamic vinegar, and Dijon mustard to the skillet and cook over medium heat, stirring constantly to scrape up the browned bits from the bottom. Cook until glaze is slightly thick and syrupy, 3 to 4 minutes.
  • Move scallops to a serving plate, drizzle glaze on top, and garnish with chopped tarragon.

Nutrition Facts : Calories 268.4 calories, Carbohydrate 7.4 g, Cholesterol 87.6 mg, Fat 10.4 g, Fiber 0.1 g, Protein 30.2 g, SaturatedFat 3.9 g, Sodium 559.2 mg, Sugar 0.9 g

SOBA WITH GRILLED ASPARAGUS AND SEA SCALLOPS WITH SWEET MISO SAUCE



Soba with Grilled Asparagus and Sea Scallops with Sweet Miso Sauce image

During the summer you can grill the asparagus outdoors. The smoky flavor of a wood charcoal fire adds complexity to this substantial meal. While I call for green asparagus, try making the dish with a colorful array of asparagus-green, white, and purple. White miso, which is called _shiro-miso_ in Japanese can be found in health food stores. Smooth rather than grainy miso is preferable for this recipe.

Provided by Corinne Trang

Yield Serves 6

Number Of Ingredients 12

3 tablespoons sugar
1/4 cup sake
3 tablespoons mirin
2 tablespoons rice vinegar
1/3 cup white miso
1 tablespoon finely grated ginger
1/4 cup vegetable oil
10 ounces dried soba noodles
36 medium asparagus spears, coarse woody ends snapped or cut off
18 sea scallops
Kosher salt and freshly ground black pepper
12 walnut halves, lightly toasted and coarsely chopped

Steps:

  • In a bowl, whisk together the sugar, sake, mirin, and rice vinegar until the sugar is completely dissolved. Add the white miso, ginger, and 1 tablespoon of the oil and whisk until well combined. Set the miso glaze aside.
  • Bring a large pot of water to a boil over high heat and cook the noodles until tender yet firm, about 3 minutes. Drain, shock under cold running water, and drain again.
  • Heat a well-oiled grill pan over medium heat. Brush the asparagus and scallops with all or most of the remaining 3 tablespoons of oil and season with salt and pepper to taste. Grill the asparagus first until just tender, 3 to 5 minutes total, rolling them about to heat them evenly all around. Divide and top each noodle serving with asparagus. Grill the scallops in the same pan until cooked through and crisp on each side, about 2 minutes per side. Divide the scallops among the servings of noodles, and spoon some miso glaze over each. Serve garnished with toasted walnuts.

MISO-GLAZED SCALLOPS WITH SOBA NOODLES



Miso-Glazed Scallops With Soba Noodles image

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

12 ounces soba noodles or 12 ounces whole wheat spaghetti
4 1/2 tablespoons white miso
3 tablespoons mirin
3 tablespoons canola oil
1 1/2 teaspoons minced fresh ginger
1 1/2 teaspoons minced garlic
1 1/2 lbs dry sea scallops, tough muscle removed
3 teaspoons extra virgin olive oil
1 1/2 cups sliced scallions

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

MISO-GLAZED GRILLED SEA SCALLOPS



Miso-Glazed Grilled Sea Scallops image

This is a simple but elegant dinner, especially if you serve the glazed scallops over a fresh bed of spinach or mixed greens. The salty-sweet and slightly nutty tone of the miso mixes well with the mirin. On the grill, It caramelizes nicely and adds a deeply rich taste to the grilled scallops.

Provided by Vickie Parks

Categories     Seafood

Time 30m

Number Of Ingredients 8

2 Tbsp miso
2 Tbsp mirin (or sake)
1 to 2 dash(es) sesame oil
1 tsp black pepper
1 1/2 lb sea scallops (about 20 to 24 total)
vegetable oil, for grilling
3 Tbsp sesame seeds
1 scallion or green onion, sliced (for garnish)

Steps:

  • 1. Heat a charcoal or gas grill until very hot. Rub the grill grate with a little vegetable oil, and position grill 3 or 4 inches from the heat.
  • 2. In a bowl, whisk together miso, mirin (or sake), sesame oil, and pepper.
  • 3. Thread the scallops (through their equators) onto metal or soaked-wooden skewers. Brush scallops lightly with vegetable oil, and grill until they're brown on the bottom and release easily from the grill, about 2 to 3 minutes.
  • 4. Turn and brown for 1 to 2 minutes on the other side; total cooking time should be 3 to 5 minutes.
  • 5. 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.
  • 6. Sprinkle sesame seeds and green onion slices on each serving, and serve immediately.

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GRILLED MISO MARINATED SCALLOPS WITH HIJIKI SALAD RECIPES ...
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SEA SCALLOPS WITH MISO MUSTARD SAUCE BEST RECIPES
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