Miso Grilled Scallops
Sweet yet assertive miso is a delectable partner for scallops, fish and tofu. Here a touch of orange juice balances its saltiness.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 140 |
| pro | 16 g |
| total fat | 2 g |
| sat. fat | trace |
| carb | 14 g |
| fibre | 2 g |
| chol | 28 mg |
| sodium | 765 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 6% |
| vit A | 1% |
| vit C | 5% |
| folate | 8% |
-
1/4 cup (50 mL) miso
2 tbsp (25 mL) granulated sugar
2 tbsp (25 mL) orange juice
12 oz (375 g) scallops
2 green onions
Preparation:
In small saucepan, cook miso, sugar and orange juice over medium-low heat until smooth and sugar is dissolved, about 2 minutes. Set aside.
Pat scallops dry. Cut green onions into green and white parts; cut white parts into 8 pieces.
Alternately thread scallops and white parts of onions onto 4 skewers; brush with miso mixture.
Place skewers on greased grill over medium-high heat; close lid and grill, turning once, until miso is caramelized and scallops are opaque, about 6 minutes. Thinly slice green parts of onions; sprinkle over scallops.
Source
Canadian Living Magazine: August 2004
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