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. Source: EatingWell Magazine, April/May 2005

EatingWell Test Kitchen
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Ingredients

Directions

  • 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; 11.8 g total fat; 27 mg cholesterol; 873 mg sodium. 51.7 g carbohydrates; 23.5 g protein; Full Nutrition

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
02/04/2019
I hate it when people use totally different ingredients on a recipe and rate it but sadly I m one of those people today! I followed the recipe exactly but added maybe a pinch of Splenda Natural to the sauce in the pan. That s it! I didn t add it to the scallops while it was marinating but after. I was missing my miso salmon from Cheesecake Factory and even though this wasn t close to it it ll do! I ll definitely use the sauce for salmon and chicken. It has a nice umami taste. This recipe will go into rotation! Read More
Rating: 5 stars
09/18/2017
Fantastic flavor. A few strongly-suggested changes: - As other readers have mentioned there's nowhere near enough sauce; the noodles were basically dry. Next time I will literally triple the sauce ingredients. - I used white wine (no sugar added) instead of mirin. - I used rice noodles cooked 3 minutes in boiling water and then drained. - After patting the scallops dry I dredged them in a bit of flour then cooked them in a mix of oil and butter to get good browning on them. - Per another reader's suggestion I separately sautéed a chopped head of bok choy and added it to the noodles and sauce. Delicious! 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: 4 stars
07/07/2012
My family and I loved this recipe I made several small changes: I added fresh basil with the scallions a small amount of splenda to the sauce and sprinkled a couple of tablespoons of chopped coconut cashews on top. It was excellent. Read More
Rating: 5 stars
01/14/2012
Savory and Umami I loved this recipe! Using what I had on hand I made a few substitutes - brown rice miso white wine instead of mirin and sushi vinegar. I also added some jumbo shrimp in with the scallops. The sauce was incredible. I only wish I had made extra. This will be a regular in my house! Pros: Easy healthy bursting with flavor Cons: None Read More
Rating: 5 stars
10/31/2011
Easy and delicious. After trying this dish I now keep miso in the fridge and have found numerous uses. Read More
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Rating: 5 stars
10/30/2011
Great flavor and easy to make. I doubled the sauce and had 1 and half lbs of scallops. Good ration of scallop to sauce. Also I added sauteed bok choy to the noodles. A very good addition - makes it more interesting. Sara Colchester VT Read More
Rating: 5 stars
10/30/2011
This was awesome!! Although I will have to double the sauce next time. I didn't have rice vinegar and used instead 1 TB of regular vinegar. Since I love garlic I also added extra to the noodles. I heated some frozen spinach with a little bit of sesame oil and added that to the noodles as well. AWESOMENESS. Raquel Plainfield IL Read More
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
Excellent blend of flavors! I find mirin to be a little too sweet for my taste so I added a tablespoon of tamari to add some savoriness to the marinade. I also replaced some of the canola oil with dark sesame oil to punch up the Asian flavor. Burlington VT Read More
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
A bit too sweet for my taste - would lessen mirin and I think sauce flavors (that are delicious) overwhelm the delicateness of scallops. Will alter and try with chicken. Anonymous Falmouth MA 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
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
Mmm this looks so good! Can't wait to try. 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
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
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: 5 stars
10/29/2011
Perfect! I didn't change a thing. The flavor is fantastic and the scallops tasted great even though I am in the midwest and had to use the frozen bagged kind. Pros: Easy Delicious Read More