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
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Akash Mehboob
[email protected]This recipe is a great way to cook scallops. The miso marinade adds a lot of flavor and the scallops are cooked perfectly. I would definitely recommend this recipe to anyone who loves seafood.
Jewel Mahmud
[email protected]I love this recipe! The scallops are always cooked perfectly and the miso marinade is delicious. I've made it several times and it's always a hit with my friends and family.
Nadeem Ali Nadeem Ali Nadeem Ali Nadeem Ali
[email protected]These scallops were amazing! I followed the recipe exactly and they turned out perfectly. The miso marinade was flavorful and the scallops were cooked through but still tender. I served them with a side of roasted vegetables and they were a hit with
Svetlana raikina
[email protected]I've never been a big fan of scallops, but this recipe changed my mind. The miso marinade was so flavorful and the scallops were cooked perfectly. I will definitely be making this recipe again.
Muneeb khan
[email protected]This recipe is a keeper! The scallops were cooked to perfection and the miso marinade was delicious. I served them with a side of roasted vegetables and they were a hit with my family.
MR minecraft 69
[email protected]I was really looking forward to trying this recipe, but I was disappointed with the results. The scallops were tough and overcooked, and the miso marinade was bland.
Yapage Priyarathna
[email protected]These scallops are so good! I've made them several times now and they're always a hit. The miso marinade is perfect and the scallops cook up beautifully.
Zalanoor Khan
[email protected]I followed the recipe exactly and the scallops turned out perfectly. They were cooked through but still tender and juicy. The miso marinade was flavorful and added a nice depth of flavor to the scallops.
Md Anwar Hossen
[email protected]The scallops were delicious, but the miso marinade was a bit too salty for my taste. I would recommend using less miso next time.
Sadaru Vijesinghe
[email protected]I thought the scallops were a little overcooked, but the flavor was still good. I would recommend cooking them for a shorter amount of time next time.
Bella Reardon
[email protected]These scallops are amazing! I love the combination of the sweet miso marinade and the salty scallops. I will definitely be making this recipe again.
Proofviris 64
[email protected]I've never cooked scallops before, but this recipe made it easy. The scallops were juicy and tender, and the miso marinade gave them a delicious umami flavor.
MR ALIYEN
[email protected]These scallops were fantastic! The miso marinade was flavorful and the scallops cooked perfectly. I served them with a side of roasted vegetables and they were a hit with my family.