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.

EatingWell Test Kitchen
Source: EatingWell Magazine, April/May 2005

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Recipe Summary

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Tips

Ingredient Notes: Miso: Fermented bean paste made from barley, rice or soybeans used in Japanese cooking to add flavor to dishes such as soups, sauces and salad dressings. A little goes a long way because of its concentrated, salty taste. Miso is available in different colors, depending on the type of grain or bean and how long it's been fermented. In general, the lighter the color, the more mild the flavor. It will keep, in the refrigerator, for more than a year.

Mirin: A low-alcohol rice wine essential to Japanese cooking. Look for it in the Asian or gourmet-ingredients section of your supermarket. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin.

We prefer cooking with “dry” sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.

Nutrition Facts

418 calories; protein 23.5g 47% DV; carbohydrates 51.7g 17% DV; dietary fiber 2.9g 12% DV; sugars 8.3g; fat 11.8g 18% DV; saturated fat 1g 5% DV; cholesterol 27.2mg 9% DV; vitamin a iu 252.7IU 5% DV; vitamin c 4.9mg 8% DV; folate 34.2mcg 9% DV; calcium 45.5mg 5% DV; iron 3.3mg 18% DV; magnesium 87mg 31% DV; potassium 424.9mg 12% DV; sodium 873.3mg 35% DV; thiamin 0.3mg 33% DV.

Reviews (20)

Read More Reviews
20 Ratings
  • 5 star values: 18
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
I made this with lamb stew meat instead of the scallops. It was delicious. Lynee Grand Rapids MI Read More
Rating: 5 stars
10/30/2011
Spectacular. One change I did Spectacular. One change I did make was to double the amount of sauce so that it was enough to use over the fried rice I made. Allen Peterson Strasburg VA Read More
Rating: 4 stars
04/22/2015
Good We used red miso because there was no white miso at our store. The white miso would have been even better but the red was still very good. A keeper! Pros: Easy fast Read More
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Rating: 5 stars
10/30/2011
I hated this dish - it was was too much work for the bitter taste while locking other flavors. YUCK! Read More
Rating: 5 stars
10/30/2011
This was excellent and so EASY! I only had brown rice miso but it worked fine. I didn't read the comments until after I made it but I would try the sesame oil substitution next time (even though I'm trying to watch the saturated fat.) Once again- everyone loved it- even the 2-yr-old! Read More
Rating: 5 stars
10/30/2011
Made the dish according to the recipe the first time and it was outstanding. When making it for the second time I added cleaned shrimp along with the scallops and it was even better. Linda Riverside CA Read More
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Rating: 5 stars
10/30/2011
Great bright gingery flavor and nice variety of textures. We found the finished dish was helped by a dash of good soy sauce. We did get "dry" scallops and they still wouldn't caramelize. I wonder if we need higher initial heat -- will try that next time around. Anonymous Hershey PA Read More
Rating: 5 stars
10/30/2011
The marinade/sauce is excellent and I've used it on chicken without any marinating time with great success. Anonymous Windsor On Read More
Rating: 5 stars
10/30/2011
I enjoyed this recipe but wish it had made more sauce for the noodles. The flavor of the marinade was excellent. Anonymous Cambridge MA Read More