Miso Glazed Grilled Scallops Recipes

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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



Miso-Glazed Grilled Scallops image

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.

Vegetable oil, for brushing
2 tablespoons miso
2 tablespoons mirin or sake
Freshly ground pepper
Large scallops
Sesame seeds and sliced scallions, for garnish

GRILLED MISO MARINATED SCALLOPS WITH HIJIKI SALAD

Provided by Ming Tsai

Categories     appetizer

Time 6h10m

Yield 4 servings

Number Of Ingredients 14



Grilled Miso Marinated Scallops with Hijiki Salad image

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.;

1/2 cup sake
1/4 cup canola oil
1/2 cup light miso paste
2 tablespoons minced ginger
2 tablespoons sugar
1 teaspoon coarse ground black pepper
12 large scallops (U-15)
1 cup dried hijiki seaweed (can substitute wakame)
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
2 tablespoons sliced scallions, green part only
1 teaspoon sugar
Salt and white pepper to taste
1 cup cucumber, peeled, seeded and finely diced

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



Miso-Broiled Scallops image

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

1/2 cup white miso
2 tablespoons mirin, fruity white wine or dry white wine
1/2 cup minced onion
Salt and cayenne pepper
1 1/2 pounds scallops
Juice of one lime

MISO-GLAZED SKIRT STEAK

This succulent grilled skirt steak recipe would be perfect for your summer cookout.

Provided by Chef John

Categories     Meat and Poultry Recipes     Beef     Steaks     Skirt Steak Recipes

Time 48m

Yield 4

Number Of Ingredients 7



Miso-Glazed Skirt Steak image

Steps:

  • Combine vinegar, miso paste, brown sugar, cayenne pepper, and garlic in a small bowl. Stir until smooth.
  • Spread miso mixture generously on both sides of skirt steaks. Sprinkle with black pepper. Allow to rest at room temperature for about 30 minutes.
  • Prepare a charcoal grill for medium-high heat. Place steak on the grill and cook without moving for about 2 minutes. Turn steaks 180 degrees to create cross-hatch grill marks, and cook another 2 minutes. Flip steaks and continue cooking until medium-rare to medium on the inside, and shiny on the outside, about 4 more minutes. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C). Allow to rest for 5 minutes.

Nutrition Facts : Calories 184.4 calories, Carbohydrate 7.1 g, Cholesterol 37.4 mg, Fat 7.4 g, Fiber 0.6 g, Protein 21.3 g, SaturatedFat 2.9 g, Sodium 363.2 mg, Sugar 3.9 g

3 tablespoons red wine vinegar
2 tablespoons yellow miso paste
1 tablespoon packed brown sugar
⅛ teaspoon cayenne pepper
2 cloves garlic, finely minced
1 (1 1/2-pound) skirt steak, cut into 4 pieces
freshly ground black pepper to taste

GRILLED MISO FISH FILLETS

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 5



Grilled Miso Fish Fillets image

Steps:

  • Rinse the fish steaks under cold, running water and drain thoroughly in a colander. Cut the steaks into six pieces and place in a bowl.
  • Add the Miso Marinade to the fish steaks and toss lightly to coat the fish steaks. Cover with plastic wrap, and refrigerate. Let marinate for at least 1 hour, or for several hours.
  • Prepare a medium-hot fire for grilling and place the grill about 3 inches above the coals. Remove the fish from the Miso Marinade, spreading the Marinade with your hands so that there is a light coating. Arrange the fish steaks on the grill and cook about 5 to 6 minutes on each side, or until the flesh is opaque all the way through. Alternatively you may broil the fish about 7-9 minutes on each side, or until the fish flakes when prodded with a knife. The miso glaze should bubble and brown at the edges. Remove and serve with steamed rice and stir-fried or steamed vegetables.

2 pounds halibut steaks, about 1-inch thick (to be cut into 6-ounce serving portions)
1/2 cup sweet white miso (shiro miso)
1/3 cup sweetened rice wine (mirin)
1 1/2 tablespoons minced fresh ginger
2 tablespoons minced scallion greens

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



Miso-Glazed Scallops With Soba Noodles image

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

12 ounces soba noodles or 12 ounces whole wheat spaghetti
4 1/2 tablespoons white miso
3 tablespoons mirin
3 tablespoons canola oil
1 1/2 teaspoons minced fresh ginger
1 1/2 teaspoons minced garlic
1 1/2 lbs dry sea scallops, tough muscle removed
3 teaspoons extra virgin olive oil
1 1/2 cups sliced scallions

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Top Asked Questions

How to cook Miso glazed scallops?
Recipe Miso-Glazed Scallops. Using a slotted spoon, remove the scallops, reserving the leftover marinade in the bowl. Liberally coat a large skillet with olive oil spray and warm over medium-high heat. When pan is hot and oil is bubbling, add scallops and cook about 3 minutes per side, until golden brown. Transfer to a plate and cover to keep warm.
How to cook scallops on the grill?
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.
What is the best way to cook scallops with mirin?
Whisk miso, mirin (or sherry or wine), vinegar, canola oil, sesame oil, ginger and garlic in a medium bowl. Add scallops and stir gently to coat. Let marinate for 5 minutes (scallops will fall apart if marinated longer).
What to eat with miso butter scallops?
Miso butter scallops make a perfect appetizer for a celebration, romantic dinner, or party. The scallops are pan-seared until perfectly charred and served in savory, nutty miso butter with grilled asparagus and mushrooms.

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