Miso Broiled Scallops Recipes

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.

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.

Steps:

• Mix all marinade ingredients together and marinate scallops covered and refrigerated for 4 to 6 hours. Large scallops can marinated overnight as well. On a hot grill, mark the scallops on both sides. Should be served medium to medium rare. Serve 3 scallops on top of a small mound of hijiki salad.
• HIJIKI SALAD: In a bowl, pour warm water over seaweed and soak for 30 minutes, or until soft. Boiling hot water will leak out too much flavor. Drain the seaweed well. Mix all other ingredients and toss with the seaweed and cucumber. Check for seasoning.;

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.

Steps:

• Scrape out the gills from the mushroom caps with a spoon, and set aside.
• Toss the scallops with 2 cups of the Miso-Citrus Marinade in a medium bowl or ziploc bag; marinate in refrigerator 2-3 hours.
• Prepare a grill, heat to hot, and spray grid with nonstick cooking spray.
• Alternatively, heat a grill pan or large sauté pan over high heat.
• Lightly rub portobello with 2 Tablespoons oil and season with salt and pepper.
• If using a pan, add 2 additional tablespoons of oil and swirl to coat.
• Grill or sauté the mushrooms, turning once, until brown, 8-10 minutes.
• Transfer to a medium bowl, cover tightly with plastic wrap, so mushrooms will steam to finish cooking, about 15 minutes.
• Cut mushrooms into ¼ inch slices.
• Remove scallops from marinade and blot to remove excess.
• Encircle each scallop with 1 or 2 mushroom slices, then insert a skewer through the center to make a ‘handle’ and hold mushroom in place.
• (I used 1 slice of mushroom, and wrapped sideways, so that the length of the mushroom was parallel to the skewer, and secured on both ends.).
• Place 2 scallops on each skewer.
• If using a pan, reheat over high heat, add remaining 2 tablespoons of oil, and swirl to coat.
• Lightly pepper the scallops, and, working in batches, sauté the lollipops, turning once, until scallops are cooked through, about 3 minutes per side.
• If using a grill, grill until scallops are cooked through, turning once, about 2 minutes on each side.
• If serving as an appetiser, arrange lollipops on an oval platter.
• To serve as a starter, divide the greens among 4 plates.
• Top with the lollipops, squeeze the juice from the lemon over the lollipops, and serve.

Steps:

• Thinly sliced green onion tops Whisk first 4 ingredients and 1 tablespoon water in small bowl to blend. Set sauce aside.
• Heat 1 teaspoon vegetable oil and 1/4 teaspoon sesame oil in large nonstick skillet over medium-high heat. Add bok choy; cook until wilted and brown in spots, turning often with tongs, about 3 minutes. Divide bok choy between 2 plates. Add remaining 1 teaspoon vegetable oil and 1/4 teaspoon sesame oil to same skillet. Sprinkle scallops with pepper; add to skillet. Sear scallops until brown and just opaque in center, about 1 1/2 minutes per side. Remove pan from heat. Place scallops between bok choy. Add miso sauce to skillet; stir just until warm, about 3 seconds (if too thick, add more water by teaspoonfuls). Drizzle sauce over scallops and bok choy. Sprinkle with green onions.

Steps:

• Combine miso paste, sake, soy sauce, and sugar in a small bowl.
• Heat oil in a skillet over medium heat. Add scallops and cook for 3 to 4 minutes. Turn scallops and cook until no longer translucent and cooked through, about 1 more minute.
• Reduce heat to low and let the skillet cool down for 1 minute. Add miso sauce and cook for about 3 minutes, thinning with water if necessary. Add butter and stir until melted.

Steps:

• Turn broiler on.
• Rinse scallop and place in a shallow baking pan. Sprinkle with garlic salt, melted butter or margarine and lemon juice.
• Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.