Miso-Glazed Scallops with Soba Noodles

Posted by on Jan 8, 2013 in fish recipe | 0 comments

Miso-Glazed Scallops with Soba Noodles

Recipe adapted from EatingWell.com. Serves 4.

Suggested wine pairing from Bob Bacco of Bacco’s Wine & Cheese: Tentaka Kuni Junmai Sake (Hawk in the Heavens). Slightly yeasty notes and roasted walnut aromas, this well rounded sake has a rich mouthfeel. Medium-bodied, the finish is lengthy and dry; a perfect food companion.

 

INGREDIENTS

8 oz soba noodles (or whole-wheat spaghetti)

3 tbsp white miso*

2 tbsp mirin* (or dry sherry with a pinch of sugar)

2 tbsp rice vinegar

2 tbsp canola oil

1 tsp minced fresh ginger

1 tsp minced garlic

1 lb fresh sea scallops, tough muscle removed

2 tsp extra-virgin olive oil

1 cup sliced scallions

 

METHOD

  1. 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.
  2. 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.
  3. 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.
  4. 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.

 

*Ingredient Notes:

Miso is a fermented bean paste; a little goes a long way. It is available in different colors and in general, the lighter the color, the more mild the flavor. It will keep (in the refrigerator) for more than a year.

Mirin is a low-alcohol rice wine essential to Japanese cooking.

Most grocery stores now carry both miso and mirin.