Scallop Skewers

30 servings
  • 4 cloves garlic, peeled and minced
  • 2 -inch finger of fresh ginger, peeled and minced
  • 1/2 -cup rice wine vinegar
  • 1/4 -cup soy sauce
  • 1/4 -cup light miso
  • 15 clean scallions cut into 2-inch lengths, using only the pale green and white sections of the onion
  • About a pound of sea or bay scallops
  • In small bowl, mix first five ingredients to make sauce. Assemble skewers by placing one scallop (or two-three bay scallops) and one piece of scallion on each skewer. (These skewers can be prepped a day ahead and kept chilled in the fridge, then grilled a few hours before party time and kept warm until serving.)

  • Brush with ginger soy sauce and cook about two minutes per side or until just opaque. Be careful not to overcook scallops or they'll get a rubbery texture. Continue to brush with sauce throughout cooking.

A paste of fermented soybeans used as a flavoring agent in much of Japanese cuisine, Miso ranges from dark and strongly flavored to light, smooth and delicately flavored.

Choosing scallops:

The sea scallop is the largest and usually includes 20-40 per pound.

The raw meats are creamy white in color and sometimes slightly orange due to the food (algae) they consume. Scallops have a distinct, sweet odor when they are fresh.

The bay scallop resides in bays and estuaries from New England to the Gulf of Mexico. Its muscle reaches about one-half inch in diameter and you usually find about 50-90 in one pound

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