Best 4 Miso Glazed Scallops Recipes

MISO-GLAZED GRILLED SCALLOPS

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

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.

MISO-GLAZED GRILLED SEA SCALLOPS

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.