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.
GRILLED SCALLOPS
Provided by Food Network
Categories appetizer
Time 22m
Yield 5 to 6 servings
Number Of Ingredients 5
Steps:
- Pat dry each scallop and lay them on a tray. Sprinkle on some olive oil, coating scallops on all sides. Season the scallops with salt, black pepper, and lemon pepper, making sure that the seasoning covers all sides. Refrigerate until ready to cook.
- Grill for about 2 to 3 minutes on each side. Serve immediately.
GRILLED MISO MARINATED SCALLOPS WITH HIJIKI SALAD
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.;
MISO-BROILED SCALLOPS
Miso, the traditional Japanese soybean paste, is one of those convenience foods whose complexity belies its ingredients: it contains only soybeans, salt and grain (usually rice or barley, though others are used too), inoculated with the Aspergillus orzyae bacteria and aged for up to three years. The production process is not unlike that for good hard cheese, and miso is frequently compared with Parmesan. It is equally complex, and both are known for the strong presence of umami, the Japanese word for the fifth taste (after salt, sour, sweet and bitter), roughly translated as ''deliciousness.'' Here, miso is combined with little more than scallops, then allowed to sit for a while before grilling or broiling. The combination and preparation are traditional, the equivalent of slathering something with barbecue sauce before cooking. Of course, miso is a far cry from barbecue sauce: its elegance is unmistakable.
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 3 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 1950 milligrams, Sugar 3 grams, TransFat 0 grams
MISO-GLAZED TUNA KEBABS
A spin on Nobu's famous miso-glazed black cod, these tuna kebabs are uncommonly satisfying-like umami on a stick. Shiro miso-aided and abetted by mirin and lush mayonnaise-asserts itself beautifully against the meaty tuna. The sugar in the marinade caramelizes over the hot grill, giving the quickly cooked tuna some tantalizingly crisp edges.
Provided by Melissa Roberts
Categories Wine Marinate Low Cal Backyard BBQ Mayonnaise Tuna Summer Grill Grill/Barbecue Healthy Gourmet
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat miso, mirin, sugar, and water in a small saucepan over medium heat, stirring, until sugar has dissolved. Remove from heat and whisk in mayonnaise, then cool to room temperature.
- Put tuna in a sealable bag (or nonreactive shallow dish). Pour marinade over tuna and marinate, chilled, at least 1 hour.
- Prepare grill for direct-heat cooking over hot charcoal (high heat for gas).
- Thread tuna onto skewers, leaving a small space between each piece. Put on a tray.
- Generously oil grill rack, then grill skewers, turning once, until just pink in center, about 4 minutes total. Let stand 5 minutes.
SCALLOP SAUTé WITH MISO SAUCE
Provided by Harumi Kurihara
Categories Milk/Cream Mustard Appetizer Sauté Quick & Easy Scallop White Wine Watercress Sugar Conscious Pescatarian Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- 1. Season the scallops with the salt, pepper, and garlic and then lightly dust with flour.
- 2. Heat the oil in a small frying pan. Briefly fry both sides of the scallops until seared on the outside, but still rare in the middle.
- 3. Take the pan off the heat and remove the scallops. Add the white wine and then the miso, mirin, soy sauce, sugar, and water to pan and stir. Return to the heat and being to a boil, stirring, then remove. Mix in the mustard and heavy cream.
- 4. Tear the leaves off the watercress and arrange on a large plate. Chop the stems finely and set aside as a garnish. Place the scallops on the bed of watercress leaves, pour the hot sauce over, and garnish with the finely chopped watercress stems. Sprinkle with Parmesan cheese and serve.
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-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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