Soba With Grilled Asparagus And Sea Scallops With Sweet Miso Sauce
Serves: 2
Floy Nolan
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
52
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 tbsps
Sugar1 cup
Sake3 tbsps
Mirin2 tbsps
Rice Vinegar1 cup
White Miso1 tbsp
Ginger (finely grated)1 cup
Vegetable Oil280 g
Soba Noodle (dried)18
Sea ScallopsDirections:
1
In a bowl, whisk together the sugar, sake, mirin, and rice vinegar until the sugar is completely dissolved
2
Add the white miso, ginger, and 1 tablespoon of the oil and whisk until well combined
3
Set the miso glaze aside
4
Bring a large pot of water to a boil over high heat and cook the noodles until tender yet firm, about 3 minutes
5
Drain, shock under cold running water, and drain again
6
Heat a well-oiled grill pan over medium heat
7
Brush the asparagus and scallops with all or most of the remaining 3 tablespoons of oil and season with salt and pepper to taste
8
Grill the asparagus first until just tender, 3 to 5 minutes total, rolling them about to heat them evenly all around
9
Divide and top each noodle serving with asparagus
10
Grill the scallops in the same pan until cooked through and crisp on each side, about 2 minutes per side
11
Divide the scallops among the servings of noodles, and spoon some miso glaze over each
12
Serve garnished with toasted walnuts
13
In a bowl, whisk together the sugar, sake, mirin, and rice vinegar until the sugar is completely dissolved
14
Add the white miso, ginger, and 1 tablespoon of the oil and whisk until well combined
15
Set the miso glaze aside
16
Bring a large pot of water to a boil over high heat and cook the noodles until tender yet firm, about 3 minutes
17
Drain, shock under cold running water, and drain again
18
Heat a well-oiled grill pan over medium heat
19
Brush the asparagus and scallops with all or most of the remaining 3 tablespoons of oil and season with salt and pepper to taste
20
Grill the asparagus first until just tender, 3 to 5 minutes total, rolling them about to heat them evenly all around
21
Divide and top each noodle serving with asparagus
22
Grill the scallops in the same pan until cooked through and crisp on each side, about 2 minutes per side
23
Divide the scallops among the servings of noodles, and spoon some miso glaze over each
24
Serve garnished with toasted walnuts