Grilled miso marinated scallops with hijiki salad

Yield: 4 servings

Measure Ingredient
½ cup Sake
¼ cup Canola oil
½ cup Light miso paste
2 tablespoons Minced ginger
2 tablespoons Sugar
1 teaspoon Coarse-ground black pepper
12 larges Scallops -; (U-15)
\N \N Hijiki Salad; see * Note

* Note: See the "Hijiki Salad" recipe which is included in this collection.

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. This recipe yields 4 servings.

Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A16)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

01-19-1999

Recipe by: Ming Tsai

Converted by MM_Buster v2.0l.

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