Sweet yet assertive miso is a delectable partner for scallops, fish and tofu. Here a touch of orange juice balances its saltiness.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2004
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 facts <b>Per serving:</b> about
- Sodium 765 mg
- Protein 16 g
- Calories 140.0
- Total fat 2 g
- Cholesterol 28 mg
- Saturated fat trace
- Total carbohydrate 14 g
- Iron 6.0
- Folate 8.0
- Calcium 3.0
- Vitamin A 1.0
- Vitamin C 5.0