MISO-GLAZED SCALLOPS WITH SOBA NOODLES

This Japanese-inspired dish uses one sauce--a sweet/salt combination of mirin and miso--to make both the marinade for the scallops and the caramelized pan sauce for the noodles.

 

MAKES 4 SERVING/ TOTAL TIME 20 MINUTES

INGREDIENTS

8 ounces soba noodles, or whole-wheat spaghetti

3 tablespoons white miso,

2 tablespoons mirin,

2 tablespoons rice vinegar

2 tablespoons canola oil

1 teaspoon minced fresh ginger

1 teaspoon minced garlic

1 pound dry sea scallops, tough muscle removed

2 teaspoons extra-virgin olive oil

1 cup sliced scallions

 

METHOD

STEP 1

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.

STEP 2

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 Using a slotted spoon, remove the scallops, reserving the marinade for the sauce.

STEP 3

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.

 

 

Nutrition Value

418 Kcal,

11.8g fat,

1g saturated fat,

2.9g fiber,

23.5g protein,

51.7g carbs