Miso-Glazed Scallops with Asian Slaw
Miso, a savory, highly nutritional fermented paste made from soybeans, comes in many colors, thicknesses and varieties. White miso, also known as shiromiso, is available in Japanese groceries, health-food stores and well-stocked supermarkets. You may substitute sea bass fillets for the scallops, cooking them as you do the scallops or grilling them.
Ingredients
- 1/4 cup white miso
- 1/4 cup mirin or sake
- 2 Tbs. grated fresh ginger
- 1 lb. sea scallops
- 1/4 cup rice vinegar
- 1/2 tsp. sugar
- Salt, to taste
- 4 Tbs. corn or peanut oil
- 1 Tbs. Asian sesame oil
- 1 small head or 1/2 large head napa cabbage,
shredded - 2 carrots, peeled and shredded
- 2 shallots, thinly sliced
Directions
In a large bowl, stir together the miso, mirin and ginger. Add the scallops and turn to coat evenly with the marinade. Set aside for 15 minutes.
In another large bowl, whisk together the vinegar, sugar, salt, 2 Tbs. of the corn oil and the sesame oil, and stir to dissolve the sugar and salt. Add the cabbage, carrots and shallots and toss to coat evenly with the dressing. Transfer the slaw to a platter or dinner plates and set aside.
Heat a large nonstick fry pan over high heat until very hot. Add the remaining 2 Tbs. corn oil to the pan. Remove the scallops from the marinade, shaking off the excess marinade, and place in a single layer in the pan. Sear until crisp and brown, about 1 minute. Using tongs, turn the scallops and sear until crisp and brown on the other side and the center springs back when touched, 1 to 2 minutes. Place the scallops on the slaw and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).
In another large bowl, whisk together the vinegar, sugar, salt, 2 Tbs. of the corn oil and the sesame oil, and stir to dissolve the sugar and salt. Add the cabbage, carrots and shallots and toss to coat evenly with the dressing. Transfer the slaw to a platter or dinner plates and set aside.
Heat a large nonstick fry pan over high heat until very hot. Add the remaining 2 Tbs. corn oil to the pan. Remove the scallops from the marinade, shaking off the excess marinade, and place in a single layer in the pan. Sear until crisp and brown, about 1 minute. Using tongs, turn the scallops and sear until crisp and brown on the other side and the center springs back when touched, 1 to 2 minutes. Place the scallops on the slaw and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).