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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