I have these OCD tendencies that cause me to organize everything — and thank goodness for that! I have so many recipes bookmarked and if they weren’t re-labeled and organized into the right categories, I would just get so confused and miss out on the goodness that I fell in love with in the first place. Yes, every now and then, the crazy will come out =)
Anywhooo, since it’s the Lenten season, thus begins no meat on Fridays. So far, I’m 0 for 1. Ate meat for lunch but thought dinner would be a good time to try and salvage my first Friday of Lent. Enter this wonderful little dish…..
Can’t. stop. drooling. So. good. So. filling. So (er, well not so… but fairly!). healthy. Enough from me. Here’s the recipe!
Miso-Glazed Scallops with Soba Noodles (makes 4 servings)
- 8 oz soba noodles (or whole wheat spaghetti)
- 1 lb dry scallops
- 3 tbsp white miso
- 2 tbsp mirin
- 2 tbsp rice vinegar
- 2 tbsp canola oil
- 1 tsp fresh ginger
- 1 tsp minced garlic
- 2 tsp extra-virgin olive oil (EVOO)
- 1 cup sliced scallions
1. Cook soba or pasta for 6-8 min. Drain and transfer to a large bowl.
2. Whisk together white miso, mirin, rice vinegar, canola oil, garlic, and ginger. Add scallops and stir to coat. Soak for 5 minutes (any longer and they will start to disintegrate).
3. Heat 2 tsp EVOO over medium-high heat. Add scallops and cook for approx 3 min on each side (or until golden brown). Transfer to plate with a slotted spoon and cover with foil to keep warm.
4. Add reserved marinade to pan and cook for about 1 minute (or until brown). Pour sauce over noodles, add scallions, and toss to coat. Serve immediately.
Things to watch out for while making this dish:
1. You may want to double the marinade if you want a more robust sauce with your soba.
2. Keep an eye out for your scallops – mine browned really quickly!
3. Leftovers weren’t too bad but the scallops didn’t heat up so well. Maybe make less if you don’t want to chance it.
Things I learned from making this dish:
1. White miso can be found next to the hummus in the refrigerated aisle at Whole Foods.
2. Dry scallops = more expensive than the average scallop but will brown better (well, I don’t know if this is really true but I trust the experts.. and by that, I mean.. the people who answer the queries on Yahoo! Questions hehehe)
3. This goes great with a nice crisp Sauv Blanc!
All in all, a great recipe. Didn’t take too long to make but a bit pricey given the cost of fresh dry scallops. My friend suggested giving the recipe another whirl but subbing shrimp for the scallops. Will def have to try that again soon!