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Miso-Glazed Grilled Scallops

5.0(582)

This simple and sophisticated treatment is perfect for grilled scallops, but also works well on chicken or pork. One note on preparation: Err on the side of undercooking. Take the scallops off the grill before they’re opaque all the way through. If you undercook a scallop, it will still be delicious, but if you overcook it, it will get rubbery.

by Mark Bittman·published 2013-06-23

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AsianDinner, Easy, Quick, Barbecues, Finger Foods, Seafood, Appetizer, Main Course

Servings

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Varies

Total time

15 min

Calories / serving

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Ingredients (6)

Vegetable oil, for brushingvegetable-oil
2 tablespoons miso
2 tablespoons mirin or sakesake
Freshly ground pepperpepper
Large scallopsscallop
Sesame seeds and sliced scallions, for garnishscallion

Instructions (5 steps)

01Heat a charcoal or gas grill until very hot. Brush the grill with a little oil and position the grill grate 3 to 4 inches from the heat.
02Whisk together the miso and mirin or sake; season to taste with pepper.
03Thread the scallops through their equators onto metal or soaked wooden skewers and brush them all over with vegetable oil. Grill scallops until they’re browned and release easily from the grill, 2 to 3 minutes per side.
04When they’re almost done, brush on both sides with the miso mixture, and continue to cook, turning once or twice, until the glaze caramelizes a bit and the scallops are done. Take the scallops off the grill before the interior becomes totally opaque.
05

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