Best 4 Grilled Miso Marinated Scallops With Hijiki Salad Recipes

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Indulge in a symphony of flavors with this grilled miso-marinated scallops and hijiki salad duo. The scallops, bathed in a delectable marinade of sweet white miso, tangy rice vinegar, and a hint of garlic and ginger, are grilled to perfection, offering a tender and succulent bite. Alongside, the hijiki salad, a vibrant medley of rehydrated hijiki seaweed, crunchy carrots, and crisp cucumber, is dressed in a light and refreshing sesame-soy vinaigrette. These two recipes, presented together, create a harmonious balance of flavors and textures, taking your taste buds on a culinary journey to savor.

Here are our top 4 tried and tested recipes!

GRILLED MISO FISH FILLETS



Grilled Miso Fish Fillets image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 5

2 pounds halibut steaks, about 1-inch thick (to be cut into 6-ounce serving portions)
1/2 cup sweet white miso (shiro miso)
1/3 cup sweetened rice wine (mirin)
1 1/2 tablespoons minced fresh ginger
2 tablespoons minced scallion greens

Steps:

  • Rinse the fish steaks under cold, running water and drain thoroughly in a colander. Cut the steaks into six pieces and place in a bowl.
  • Add the Miso Marinade to the fish steaks and toss lightly to coat the fish steaks. Cover with plastic wrap, and refrigerate. Let marinate for at least 1 hour, or for several hours.
  • Prepare a medium-hot fire for grilling and place the grill about 3 inches above the coals. Remove the fish from the Miso Marinade, spreading the Marinade with your hands so that there is a light coating. Arrange the fish steaks on the grill and cook about 5 to 6 minutes on each side, or until the flesh is opaque all the way through. Alternatively you may broil the fish about 7-9 minutes on each side, or until the fish flakes when prodded with a knife. The miso glaze should bubble and brown at the edges. Remove and serve with steamed rice and stir-fried or steamed vegetables.

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

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.

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.

Tips:

  • Use fresh, high-quality scallops. This will ensure that your dish is as delicious as possible.
  • Make sure to marinate the scallops for at least 30 minutes. This will allow the flavors of the marinade to penetrate the scallops and make them more flavorful.
  • Cook the scallops over high heat. This will help to sear the scallops and create a nice caramelized crust.
  • Do not overcook the scallops. Scallops are very delicate and can easily become tough if they are overcooked.
  • Serve the scallops immediately. This will ensure that they are at their best.

Conclusion:

Grilled miso-marinated scallops with hijiki salad is a delicious and healthy dish that is perfect for a summer meal. The scallops are tender and flavorful, and the hijiki salad is a refreshing and light accompaniment. This dish is also relatively easy to make, so it is a great option for busy weeknights.

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