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.
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
- 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.
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.