Miso-Glazed Scallops With Asian Slaw
This flavorful dish brings together tender sea scallops with a tangy miso marinade, served atop a crunchy and refreshing napa cabbage slaw. The scallops are seared to perfection, creating a crispy exterior while maintaining a succulent interior. The combination of savory miso, zesty ginger, and sweet mirin creates a delightful harmony of flavors that is balanced by the fresh and crisp slaw. This dish is a perfect blend of textures and tastes that will surely impress your taste buds.
— Constant Cookbook
Ingredients
- 1/4 cup white miso
- 1/4 cup mirin or sake
- 2 Tbs. grated fresh ginger
- 1 lb. sea scallops
- 1/4 cup rice vinegar
- 1/2 tsp. sugar
- Salt, to taste
- 4 Tbs. corn or peanut oil
- 1 Tbs. Asian sesame oil
- 1 small head or 1/2 large head napa cabbage,
- shredded
- 2 carrots, peeled and shredded
- 2 shallots, thinly sliced
Instructions
- In a large bowl, stir together the miso, mirin and ginger. Add the scallops and turn to coat evenly with the marinade. Set aside for 15 minutes.
- In another large bowl, whisk together the vinegar, sugar, salt, 2 Tbs. of the corn oil and the sesame oil, and stir to dissolve the sugar and salt. Add the cabbage, carrots and shallots and toss to coat evenly with the dressing. Transfer the slaw to a platter or dinner plates and set aside.
- Heat a large nonstick fry pan over high heat until very hot. Add the remaining 2 Tbs. corn oil to the pan. Remove the scallops from the marinade, shaking off the excess marinade, and place in a single layer in the pan. Sear until crisp and brown, about 1 minute. Using tongs, turn the scallops and sear until crisp and brown on the other side and the center springs back when touched, 1 to 2 minutes. Place the scallops on the slaw and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series,<I> Asian,</I> by Farina Wong Kingsley (Oxmoor House, 2007).
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