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Miso Glazed Scallops
In a sauce pan, blend together over low heat miso, mirin, sugar, soy sauce, garlic, ginger, and sesame oil. Reduce until slightly thickened. In the meantime, in a hot nonstick pan, place sea scallops dusted with salt and pepper. Once a nice crust is formed turn and cook for 1 minute on the second side. Take out of pan and using a pastry brush, coat the scallops with miso glaze. Serve with seaweed salad and scallion pancakes, or with Jansal Valley cardamon scented jasmine rice.