Best 2 Miso Broiled Scallops Recipes

Miso broiled scallops is a delicious and flavorful dish that is sure to impress your guests. The combination of sweet, salty, and savory flavors creates a tantalizing taste experience that is hard to resist. The scallops are cooked to perfection, and the miso glaze adds a beautiful golden brown color. This dish is perfect for a special occasion or a weeknight meal.

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

MISO-BROILED SCALLOPS

Miso-Broiled Scallops image

Miso, the traditional Japanese soybean paste, is one of those convenience foods whose complexity belies its ingredients: it contains only soybeans, salt and grain (usually rice or barley, though others are used too), inoculated with the Aspergillus orzyae bacteria and aged for up to three years. The production process is not unlike that for good hard cheese, and miso is frequently compared with Parmesan. It is equally complex, and both are known for the strong presence of umami, the Japanese word for the fifth taste (after salt, sour, sweet and bitter), roughly translated as ''deliciousness.'' Here, miso is combined with little more than scallops, then allowed to sit for a while before grilling or broiling. The combination and preparation are traditional, the equivalent of slathering something with barbecue sauce before cooking. Of course, miso is a far cry from barbecue sauce: its elegance is unmistakable.

Provided by Mark Bittman

Categories dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/2 cup white miso
2 tablespoons mirin, fruity white wine or dry white wine
1/2 cup minced onion
Salt and cayenne pepper
1 1/2 pounds scallops
Juice of one lime

Steps:

Put miso in a bowl. Add mirin or wine. Whisk until smooth, adding more mirin if needed. Stir in onion, a pinch of salt and of cayenne. Combine scallops, let sit 10 minutes. Cook right away, or cover and refrigerate for up to a day. When ready to cook, heat a broiler (or grill), setting the rack as close as possible to the heat source.
Broil until lightly browned, without turning, 3 to 5 minutes, or grill, turning once after 2 to 3 minutes. Sprinkle with lime juice, and serve.

Nutrition Facts : @context http, Calories 205, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 3 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 1950 milligrams, Sugar 3 grams, TransFat 0 grams

MISO-BROILED SCALLOPS

Miso-Broiled Scallops image

This is so easy. The cooking time listed reflects 1/2 hour of marination time, but it can be as little as 15 minutes or as long as 24 hours. The recipe doesn't specify which kind of miso, I would assume it's white or yellow miso. This recipe comes from Mark Bittman's Best Recipes in the World. He says "it's a traditional dish, in some parts of Japan the home-cooking equivalent of slathering something with barbecue sauce before cooking. For ease of use and strict authenticity, the miso should be thinned with mirin - it's too thick to use straight. Mark talks about different types of mirin and suggests that hon-mirin is superior to aji-mirin, all good if you have access to a good Asian market!

Provided by Mrs Goodall

Categories Japanese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup miso
2 mirin
1/2 cup onion, minced
1 pinch salt, to taste
1 pinch cayenne, to taste
1 1/2 lbs scallops, preferably bay
1 lime, juiced

Steps:

Preheat a broiler (or grill), setting the rack as close as possible to the heat source. Put the miso in a bowl, add the mirin and whisk until smooth. Stir in the onion, a little bit of salt, and a pinch of cayenne.
Add the scallops and marinate while the broiler or grill preheats, or refrigerate for up to a day.
Broil until lightly browned, without turning, for 2 to 3 minutes, or grill, turning once after a minute or 2. Sprinkle with the lime juice and serve.

Nutrition Facts : Calories 198, Fat 2.9, SaturatedFat 0.6, Cholesterol 40.9, Sodium 1963.2, Carbohydrate 18, Fiber 2.7, Sugar 3.2, Protein 24.9

Tips:

Use high-quality scallops. Fresh, dry-packed scallops are best. Avoid scallops that are treated with chemicals or additives.
Prepare the scallops properly. Before cooking, remove the side muscle from each scallop. This small piece of muscle can be tough and chewy if left intact.
Don't overcook the scallops. Scallops cook quickly, so it's important not to overcook them. Otherwise, they will become tough and rubbery.
Use a hot broiler. A hot broiler will help to sear the scallops and give them a nice crust.
Watch the scallops carefully while they are broiling. Scallops can cook very quickly, so it's important to watch them closely to prevent them from overcooking.
Serve the scallops immediately. Scallops are best served immediately after they are cooked. They can be served with a variety of sides, such as rice, vegetables, or salad.

Conclusion:

Miso-broiled scallops are a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The scallops are tender and juicy, with a slightly sweet and savory flavor. The miso marinade adds a umami flavor that really enhances the scallops. If you are looking for a new way to cook scallops, this recipe is definitely worth trying.