Best 2 Miso Broiled Scallops Recipes
Indulge in the delectable flavors of succulent scallops, skillfully prepared with a delightful miso glaze and broiled to perfection. This exquisite dish, presented in the article, offers a harmonious blend of savory and sweet notes, creating an unforgettable culinary experience. Accompanying the main recipe are three additional variations, each adding a unique twist to the classic miso-broiled scallops. Explore the tangy and refreshing flavors of the yuzu-miso variation, where zesty yuzu juice and zest elevate the dish to new heights. For those who prefer a touch of heat, the spicy-miso variation delivers a satisfying kick with the addition of chili peppers and gochujang paste. Last but not least, the creamy-miso variation introduces a rich and velvety texture, thanks to the inclusion of heavy cream and Parmesan cheese. With these diverse options, there's a perfect miso-broiled scallop recipe for every palate and preference.
Let's cook with our recipes!
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
Tips:
- Select high-quality scallops: Choose large, plump scallops with a sweet and briny aroma. Avoid scallops that are slimy, discolored, or have an off odor.
- Prepare the scallops properly: Before cooking, remove the tough side muscle from the scallops. You can do this by sliding a sharp knife along the side of the scallop and pulling it out.
- Use a hot skillet: When searing the scallops, make sure the skillet is hot enough to create a nice sear. This will prevent the scallops from sticking and will help to caramelize the sugars in the marinade.
- Don't overcrowd the skillet: When searing the scallops, don't overcrowd the skillet. This will prevent the scallops from cooking evenly and will make them more likely to stick.
- Cook the scallops until they are opaque: The scallops are done cooking when they are opaque throughout. This usually takes about 2-3 minutes per side.
- Make sure the miso marinade is flavorful: The miso marinade is what gives the scallops their delicious flavor. Make sure to use a high-quality miso paste and to adjust the seasonings to your taste.
- Serve the scallops immediately: Scallops are best served immediately after cooking. This is when they are at their most tender and juicy.
Conclusion:
Miso broiled scallops are a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The scallops are tender and juicy, with a slightly sweet and savory flavor. The miso marinade adds a depth of flavor and umami to the scallops. This dish is sure to impress your guests and will leave you wanting more.
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