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Miso-Glazed Scallops With Soba Noodles Recipe

Miso-Glazed Scallops With Soba Noodles Recipe

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Ingredients:

Serving

12 oz soba noodles or 12 oz whole wheat spaghetti
4 1/2 tbsp white miso
3 tbsp mirin
3 tbsp canola oil
1 1/2 tsp minced fresh ginger
1 1/2 tsp minced garlic
1 1/2 lbs dry sea scallops , tough muscle removed
3 tsp extra virgin olive oil
1 1/2 cups sliced scallions

Directions:

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 meadium 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 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 an cover with foil to keep warm. Add the 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: Fermented bean paste made from barley, rice or soybeans used in Japanese cooking to add flavor to dishes such as soups, sauces and salad dressings. A little goes a long way because of its concentrated, salty taste. Miso is available in different colors, depending on the type of grain or bean and how long it's been fermented. In general, the lighter the color, the more mild the flavor. It will keep, in the refrigerator, for more than a year.
MIRIN: A low-alcohol rice wine essential to Japanese cooking. Look for it in the Asian or gourmet-ingredients section of your supermarket. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin.
I prefer cooking with dry sea scallops (scallops that have not been treated with sodium triplyphosphate, or STP). Scallops that have been treated with STP ( wet scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	723.37 Kcal (3029 kJ)
Calories from fat	148.41 Kcal
		% Daily Value*
Total Fat	16.49g	25%
Cholesterol	5.67mg	2%
Sodium	2725.7mg	114%
Potassium	1270.68mg	27%
Total Carbs	132.07g	44%
Sugars	1.29g	5%
Dietary Fiber	11.62g	46%
Protein	19.15g	38%
Vitamin C	24.3mg	40%
Iron	4.5mg	25%
Calcium	116.9mg	12%

Amount Per 100 g
Calories	319.59 Kcal (1338 kJ)
Calories from fat	65.57 Kcal
		% Daily Value*
Total Fat	7.29g	25%
Cholesterol	2.5mg	2%
Sodium	1204.24mg	114%
Potassium	561.4mg	27%
Total Carbs	58.35g	44%
Sugars	0.57g	5%
Dietary Fiber	5.14g	46%
Protein	8.46g	38%
Vitamin C	10.7mg	40%
Iron	2mg	25%
Calcium	51.7mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.