Miso-Glazed Scallops with Soba Noodles (Printer-Friendly Version) | Eating Well
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Miso-Glazed Scallops with Soba Noodles

http://www.eatingwell.com/recipes/miso_glazed_scallops_with_soba_noodles.html

From EatingWell:  April/May 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

This Japanese-inspired dish uses one sauce--a sweet/salt combination of mirin and miso--to make both the marinade for the scallops and the caramelized pan sauce for the noodles. A good pairing would be a simple green salad dressed with a citrus vinaigrette.

4 servings | Active Time: 25 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Bring a large pot of water to a boil. Cook noodles, stirring occasionally, until just tender, 6 to 8 minutes or according to package directions. Drain and transfer to a large bowl.
  2. Meanwhile, whisk miso, mirin, vinegar, canola oil, ginger and garlic in a medium bowl. Add scallops and stir gently to coat. Let marinate for 5 minutes (scallops will begin to break down if marinated longer). Using a slotted spoon, remove the scallops, reserving the marinade for the sauce.
  3. Heat olive oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, about 3 minutes per side. Transfer to a plate and cover with foil to keep warm. Add the reserved marinade to the pan and cook over medium-high heat until brown, about 1 minute. Pour the sauce over the noodles, add scallions and toss to coat. Top with scallops and serve immediately.

Nutrition

Per serving : 440 Calories; 12 g Fat; 1 g Sat; 1 g Mono; 37 mg Cholesterol; 8 g Carbohydrates; 29 g Protein; 3 g Fiber; 611 mg Sodium; 558 mg Potassium

3 1/2 Carbohydrate Serving

Exchanges: 3 1/2 starch, 2 very lean meat, 2 fat (mono)

Tips & Notes