Miso Glazed Scallops with Soba Noodles

By jdwooten

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. A good pairing would be a simple green salad dressed with a citrus vinaigrette.

Ingredients

• 8 ounce(s) soba noodles, or whole-wheat spaghetti
• 3 tablespoon(s) white miso (see Ingredient notes)
• 2 tablespoon(s) mirin (see Ingredient notes)
• 2 tablespoon(s) rice vinegar
• 2 tablespoon(s) canola oil
• 1 teaspoon(s) minced fresh ginger
• 1 teaspoon(s) minced garlic
• 1 pound(s) dry sea scallops (see Ingredient notes), tough muscle removed
• 2 teaspoon(s) extra-virgin olive oil
• 1 cup(s) sliced scallions

Details

Servings 4
Adapted from delish.com

Preparation

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.

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 (scallops will begin to break down if marinated longer). Using a slotted spoon, remove the scallops, reserving the marinade for the sauce.

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. Top with scallops and serve immediately.