Grilled Miso Marinated Scallops with Hijiki Salad

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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)

HIJIKI SALAD

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