Tested till perfect Miso Grilled Scallops

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2004

Recipe2 out of 5 based on 1 ratings.
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  • Portion size 4


  • 1/4 cup 1/4cupmiso
  • 2 tbsp 2tbspgranulated sugar
  • 2 tbsp 2tbsporange juice
  • 12 oz 12ozscallopscallops
  • 2 2green oniongreen onions
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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.

Nutritional Information Per serving: about

cal 140 pro 16g total fat 2g sat. fat 0
carb 14g fibre 2g chol 28mg sodium 765mg

% RDI:

calcium 3 iron 6 vit A 1 vit C 5
folate 8
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