Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           sake
     1/4  cup           canola oil
     1/2  cup           light miso paste
   2      tablespoons   minced ginger
   2      tablespoons   sugar
   1      teaspoon      coarse ground black pepper
  12      large         scallops

Preparation:

Mix all marinade ingredients together and marinate scallops covered and refrigerated for 4 to 6 hours. Large scallops can marinated overnight as well. On a hot grill, mark the scallops on both sides. Should be served medium to medium rare. Serve 3 scallops on top of a small mound of hijiki salad.