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Grilled Miso Marinated Scallops With Hijiki Salad


Course : Seafoods
Serves: 4
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Ingredients:


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 / Directions:


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.

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