Miso-Broiled Scallops

Submitted by Mrs Goodall

"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!"

 

• Ready In: 35mins
• Ingredients: 7
• Serves: 4

ingredients

• 1⁄2 cup miso
• 2 mirin
• 1⁄2 cup onion, minced
• 1 pinch salt, to taste
• 1 pinch cayenne, to taste
• 1 1⁄2 lbs scallops, preferably bay
• 1 lime, juiced

directions

1. 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.
2. Add the scallops and marinate while the broiler or grill preheats, or refrigerate for up to a day.
3. 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.

Reviews

[momaphet]

Made as written, I marinated the scallops for about 45 minutes and found despite all the delicious flavors in the marinade they didn't really take hold. The onion was probably the most dominant. So while the scallops were good, it didn't seem quite worth the effort. Made for Culinary Quest 2016 testing updating review

 

[JackieOhNo!]

This was delightful and a great use of my new favorite discovery, miso! Super easy and super quick. I did not use minced onion, but added onion powder instead. Made for Culinary Quest 2015 by a Toasted Tourist.