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.