Best 2 Miso Glazed Grilled Scallops Recipes
**Miso-Glazed Grilled Scallops: A Delectable Fusion of Japanese and Western Flavors**
Indulge in the harmonious blend of Japanese and Western flavors with our tantalizing Miso-Glazed Grilled Scallops. These succulent scallops, adorned with a sweet and savory miso glaze, are grilled to perfection, resulting in a delightful interplay of flavors and textures. Accompanying this main course are three delectable recipes: a refreshing Asian Slaw, a creamy Avocado Salsa, and a tangy Lime-Wasabi Dressing, each adding a unique dimension to the overall culinary experience. Whether you're a seasoned grill master or a home cook seeking a culinary adventure, this comprehensive guide will equip you with the knowledge and techniques to create a memorable and flavorful meal.
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.
MISO-GLAZED GRILLED SEA SCALLOPS
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
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.
Tips:
- Choose high-quality scallops: Look for scallops that are plump and have a slightly sweet smell. Avoid scallops that are slimy or have a fishy odor.
- Prepare the scallops correctly: Before cooking, remove the side muscle from each scallop. This will help them cook evenly and prevent them from curling up.
- Use a hot grill: A hot grill will help to sear the scallops and prevent them from sticking. Preheat your grill to high heat before cooking the scallops.
- Cook the scallops quickly: Scallops cook very quickly, so it's important to not overcook them. Cook them for 2-3 minutes per side, or until they are just cooked through.
- Make the miso glaze ahead of time: The miso glaze can be made ahead of time and stored in the refrigerator for up to 2 weeks. This will save you time when you're ready to cook the scallops.
- Serve the scallops immediately: Scallops are best served immediately after they are cooked. They can be served with a variety of sides, such as rice, vegetables, or salad.
Conclusion:
Miso-glazed grilled scallops are a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The scallops are tender and succulent, and the miso glaze adds a savory and slightly sweet flavor. This dish is sure to impress your friends and family.
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