Like the Toasted Quinoa Salad with Scallops and Snow Peas recipe, this Miso-Glazed Scallops with Noodles has a Japanese flavor to it thanks to the miso, mirin, and rice vinegar. However, unlike the previous recipe, this dish has a sweet and salty taste to it that you’ll love!
I paired this dish with Caramelized Green Beans and Sweet Onions because the sauce in this dish caramelizes in the pan. But feel free to keep the side simple and have a mixed greens salad with a citrus dressing.
Active Time: 25 minutes
Total Time: 30 minutes
4 ounces soba noodles or whole-wheat spaghetti
1 ½ tablespoons white miso
1 tablespoon mirin
1 tablespoon rice vinegar
1 tablespoon canola oil
½ teaspoon minced fresh ginger
½ pound dry sea scallops, tough muscle removed
1 teaspoon extra-virgin olive oil
½ cup sliced scallions
- Bring a large pot of water to a boil. Cook noodles, stirring occasionally, until just tender, 6 to 8 minutes or according to package directions. Drain and transfer to a large bowl.
- Meanwhile, whisk miso, mirin, vinegar, canola oil, ginger and garlic in a medium bowl. Add scallops and stir gently to coat. Let marinate for 5 minutes (scallops will begin to break down if marinated longer). Using a slotted spoon, remove the scallops, reserving the marinade for the sauce.
- Heat olive oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, about 3 minutes per side. Transfer to a plate and cover with foil to keep warm.
- Add the reserved marinade to the pan and cook over medium-high heat until brown, about 1 minute. Pour the sauce over the noodles, add scallions and toss to coat. Top with scallops and serve immediately.
How It Should Look
Per serving: 440 Calories; Fat 12 g (Sat 1 g); Cholesterol 37 mg; Carbohydrates 8 g; Protein 29 g; Fiber 3 g; Sodium 611 mg.