Grilled miso marinated scallops with hijiki salad
4 servings
Ingredients
| Quantity | 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) |
| Hijiki Salad; see * Note | ||
Directions
* 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.