Imagine a dish that transports you straight to the elegant shores of Japan, where every bite tells a story of tradition and umami perfection. Our Grilled Miso Marinated Scallops with Hijiki Salad isn't just a recipe—it's a culinary journey that combines the delicate sweetness of perfectly grilled scallops with the rich, complex flavors of miso and the oceanic essence of hijiki seaweed. Whether you're a seasoned home chef or an adventurous foodie looking to impress, this recipe promises to elevate your cooking game and tantalize your taste buds like never before!
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 1 lb scallops
- 3 tbsp miso paste
- 2 tbsp sake
- 1 tbsp mirin
- 1 cup hijiki seaweed
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- Sesame oil for dressing
- Salt and pepper to taste
Instructions
- Prepare the hijiki seaweed by soaking it in warm water for 15 minutes, then drain and rinse thoroughly.
- In a mixing bowl, combine miso paste, sake, and mirin to create a marinade for the scallops. Whisk until smooth and well-blended.
- Pat the scallops dry with paper towels to ensure proper marinade absorption and better grilling.
- Coat the scallops completely in the miso marinade and let them rest in the refrigerator for 20 minutes to allow flavors to penetrate.
- Julienne the carrot and thinly slice the cucumber. Mix with the rehydrated hijiki seaweed in a separate bowl.
- Prepare a grill or grill pan to medium-high heat, lightly oiled to prevent sticking.
- Remove scallops from marinade, gently wiping off excess. Season with a pinch of salt and pepper.
- Grill scallops for approximately 2-3 minutes per side, until golden brown and just cooked through.
- Dress the hijiki salad with sesame oil, salt, and pepper to taste.
- Plate the grilled scallops atop the hijiki salad and serve immediately.
Tips
- Always choose fresh, dry-packed scallops for the best flavor and texture.
- Pat scallops completely dry before marinating to ensure they absorb the miso mixture and develop a beautiful golden crust.
- Don't overcrowd the grill—give each scallop enough space to caramelize properly.
- Use a high-quality, white miso paste for a balanced, subtle flavor.
- Marinate for no longer than 30 minutes to prevent the acid from "cooking" the delicate scallops.
- Let scallops come to room temperature before grilling for even cooking.
- Use a cast-iron grill pan if you don't have an outdoor grill for similar char and flavor.
- Serve immediately after grilling to enjoy the scallops at their peak texture and temperature.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 25g
Fat: 8g
Saturated Fat: g
Cholesterol: 45mg
