Best 4 Grilled Miso Marinated Scallops With Hijiki Salad Recipes

Grilled miso marinated scallops, with their succulent texture and delicate flavors, are taken to new heights when paired with a refreshing hijiki salad. The briny, nutty flavor of the hijiki, combined with the sweet and tangy dressing, provides a vibrant contrast to the richness of the scallops, making this dish a true culinary delight. The umami of the miso marinade infused into the scallops complements the earthy flavors of the salad, creating a harmonious balance of tastes and textures.

Check out the recipes below so you can choose the best recipe for yourself!

MISO-GLAZED GRILLED SCALLOPS

Miso-Glazed Grilled Scallops image

This simple and sophisticated treatment is perfect for grilled scallops, but also works well on chicken or pork. One note on preparation: Err on the side of undercooking. Take the scallops off the grill before they're opaque all the way through. If you undercook a scallop, it will still be delicious, but if you overcook it, it will get rubbery.

Provided by Mark Bittman

Categories dinner, easy, quick, barbecues, finger foods, seafood, appetizer, main course

Time 15m

Yield Varies

Number Of Ingredients 6

Ingredients

Vegetable oil, for brushing
2 tablespoons miso
2 tablespoons mirin or sake
Freshly ground pepper
Large scallops
Sesame seeds and sliced scallions, for garnish

Steps:

Heat a charcoal or gas grill until very hot. Brush the grill with a little oil and position the grill grate 3 to 4 inches from the heat.
Whisk together the miso and mirin or sake; season to taste with pepper.
Thread the scallops through their equators onto metal or soaked wooden skewers and brush them all over with vegetable oil. Grill scallops until they're browned and release easily from the grill, 2 to 3 minutes per side.
When they're almost done, brush on both sides with the miso mixture, and continue to cook, turning once or twice, until the glaze caramelizes a bit and the scallops are done. Take the scallops off the grill before the interior becomes totally opaque.
Sprinkle with sesame seeds and scallions and serve immediately.

QUICK MARINATED GRILLED SCALLOPS

Quick Marinated Grilled Scallops image

Provided by Michael Symon : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

Ingredients

Zest and juice of 2 lemons
2 cloves garlic, minced
1 tablespoon finely chopped fresh oregano plus 1 small bunch fresh oregano tied with butcher's twine to make a basting brush
Olive oil, for marinade
Kosher salt and freshly cracked black pepper
12 U-10 sea scallops, cleaned and patted dried with a paper towel

Steps:

Set up your grill for high heat by building coals evenly on the bottom of the grill.
In a mixing bowl, whisk together the lemon zest and juice, garlic, chopped oregano and 1/2 cup olive oil. Season with salt and pepper, then add the scallops, tossing to coat. Allow to marinate for 10 to 30 minutes.
Remove the scallops from the marinade, letting the excess drip off. Reserve the marinade for basting. Place the scallops on the grill and cook until charred, 3 to 4 minutes. Flip, and using the oregano brush, baste with the leftover marinade. Char on the other side, 1 to 2 minutes. Remove from the grill and serve.

SCALLOP SAUTE WITH CREAMY MISO SAUCE

Scallop Saute With Creamy Miso Sauce image

The original recipe comes from Harumi Kurihara. Using the scallops normally available in the US, I had some problems with amount of sauce in her original recipe and I altered to work better for me. The idea of combining hot food over chilled lettuce may sound unusual, but not so strange when you consider we have salads with grilled salmon or chicken on top in the US. You only need enough shredded lettuce to line the plate. If you do not have mirin, use sake or sherry.

Provided by Rinshinomori

Categories < 15 Mins

Time 8m

Yield 2 serving(s)

Number Of Ingredients 17

Ingredients

3/4 lb sea scallops
salt, to taste
pepper, to taste
1 garlic clove, finely minced
flour, for dusting
1 -2 tablespoon vegetable oil
lettuce leaf, for lining plate
2 tablespoons cream
parmesan cheese, for dusting
2 tablespoons green onions, chopped
2 tablespoons white wine
2 tablespoons white miso
1 tablespoon mirin
1 teaspoon soy sauce
1 teaspoon sugar
1 tablespoon water
1/2 tablespoon whole grain mustard

Steps:

Shred the lettuce leaves and line a plate with lettuce. Chill.
Make the sauce ingredients by combining white wine, miso, mirin, soy sauce, sugar, grain mustard and water. Set aside.
Season the scallops with salt, pepper and garlic. Lightly dust with flour.
Heat the oil in a frying pan over high heat and saute both sides of the scallops until lightly browned on the outside, but still rare in the middle.
Remove from the pan and arrange the scallops on the bed of chilled lettuce leaves.
Turn down the heat to low to medium low and add the sauce to the pan. Stir. Add cream and reduce the sauce to two thirds.
Pour the hot sauce over the scallops. Sprinkle chopped green onion and Parmesan cheese.

GRILLED SCALLOP TERIYAKI SALAD

Grilled Scallop Teriyaki Salad image

Asian flavors blend for a tasty main course salad. The quality of the dressing is highly dependent on your choice of teriyaki sauce. We like Trader Joe's Soyaki. Updated 6/11/09 to clarify that chow mein noodles are commercially fried, prepared noodles. Marinade and dressing are the same.

Provided by dianegrapegrower

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup teriyaki sauce (your favorite)
1/4 cup fresh lime juice
2 tablespoons fresh ginger, minced
1 tablespoon garlic, minced
12 large sea scallops (1 1/2 lb.)
1 cup broccoli floret
1 cup snow peas
2 cups napa cabbage, thinly sliced
1 cup carrot, cut in matchsticks
3/4 cup chow mein noodles (commercially fried and dried)
1/2 cup fresh cilantro, chopped
1/2 cup dry roasted peanuts (optional)

Steps:

Preheat grill to high.
Whisk teriyaki sauce, lime juice, ginger and garlic together in a bowl. Reserve half the mixture for the salad; pour the rest over the scallops in a resealable plastic bag. Marinate 20 minutes, chilled.
Blanch broccoli and peas in boiling salted water for 1 minute. Transfer to ice water, then drain. Toss blanched vegetables in a large bowl with remaining ingredients and reserved dressing (marinade). Add dressing a little at a time, tasting after tossing - you may not want to use all the dressing, as it can make your salad too salty (depends on your brand of teriyaki sauce.
Grill scallops until cooked through, 2-3 minutes per side, brushing with marinade. Remove from grill and serve on top of salad.

Tips:

To achieve the best flavor, use high-quality scallops. Fresh, dry-packed scallops are ideal.
Make sure to marinate the scallops for at least 30 minutes, or up to overnight. This will allow the miso and other flavors to penetrate the scallops.
When grilling the scallops, be careful not to overcook them. They should be cooked through but still slightly tender. Overcooked scallops will become tough and rubbery.
Serve the scallops immediately with the hijiki salad. The salad can be made ahead of time and chilled until ready to serve.

Conclusion:

Grilled miso-marinated scallops with hijiki salad is a delicious and healthy seafood dish that is perfect for a summer meal. The scallops are tender and flavorful, and the hijiki salad is a refreshing and crunchy accompaniment. This dish is sure to impress your guests, and it is also easy to make. So next time you are looking for a seafood dish that is both delicious and healthy, give this recipe a try.