Best 4 Miso Glazed Scallops Recipes
Indulge in a culinary journey with our collection of tantalizing miso-glazed scallop recipes, a harmonious blend of sweet, savory, and umami flavors. Embark on a culinary adventure with our star recipe: Pan-Seared Miso-Glazed Scallops, featuring plump and succulent scallops seared to perfection, coated in a delectable glaze of sweet white miso, mirin, sake, and butter. For a delightful twist, try our Miso-Glazed Scallops with Bacon, where crispy bacon adds a smoky, savory dimension to the dish. Seafood enthusiasts will adore our Miso-Glazed Scallops with Shrimp, a vibrant combination of tender scallops and succulent shrimp, all enveloped in a luscious miso glaze. Vegetarians can delight in our Miso-Glazed Tofu, a hearty and flavorful alternative that captures the essence of the miso glaze. Each recipe promises an explosion of flavors and textures, ensuring a memorable culinary experience.
Let's cook with our 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.
MISO-GLAZED SCALLOPS WITH SOBA NOODLES
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
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
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.
MISO GLAZED SCALLOPS
Steps:
- 1. Preheat oven to broil. 2. In a bowl large enough to fit the scallops, mix together the miso, mirin and honey. Add the scallops and turn to coat. 3. Marinate scallops for 30 minutes or up to 24 hours. 4. Place scallops on a foil-lined baking sheet and broil for 4 minutes on each side or until golden. 5. Place remaining marinade in a small saucepan and boil for 3 minutes to heat through and pour over cooked scallops if desired.
Tips:
- Use fresh scallops: Fresh scallops have a sweet, briny flavor and a firm texture. Avoid using frozen scallops, as they can be tough and rubbery.
- Pat the scallops dry before cooking: This will help to prevent them from steaming and ensure that they get a nice sear.
- Sear the scallops over high heat: This will help to caramelize the outside of the scallops and lock in their juices.
- Don't overcook the scallops: Scallops cook quickly, so it's important to keep an eye on them and remove them from the heat as soon as they are cooked through. Overcooked scallops will be tough and rubbery.
- Serve the scallops immediately: Scallops are best served immediately after they are cooked. You can garnish them with fresh herbs, such as cilantro or parsley, or a squeeze of lemon juice.
Conclusion:
Miso-glazed scallops are a delicious and easy-to-make appetizer or main course. They are perfect for a special occasion or a weeknight meal. The combination of sweet, salty, and umami flavors is sure to please everyone at the table. So next time you're looking for a new way to cook scallops, give this miso-glazed recipe a try. You won't be disappointed!
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