Ingredients
- 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)
Directions
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.
- 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
In a bowl, pour warm water over seaweed and soak for 30 minutes, or until soft. Boiling hot water will leak out too much flavor. Drain the seaweed well. Mix all other ingredients and toss with the seaweed and cucumber. Check for seasoning.
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By choilives_10454218
Arnold, CA
on April 25, 2010
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We didn't have scallops so we used tiger prawns. It was so easy to make and super tasty!!! I want to try in on chicken.
By nojunk39612_114...
Anthem, AZ
on December 07, 2008
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I made two versions of this dish for my friends - both omnivores and vegetarians. For the vegetarians, I substituted tofu and it came out delicious on the grill. I made another variation of this recipe with tofu, but instead of ginger, I used fresh rosemary and baked it. Also very good! Even my non-vegetarian friends who aren't fond of tofu thought it was very delicious - and that, coming from someone who doesn't eat a lot of tofu means a lot!
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