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Miso-Glazed Scallops with Soba Noodles

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

Your rating: None Average: 4.4 (80 votes)

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.



READER'S COMMENT:
"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 "
Miso-Glazed Scallops with Soba Noodles

18 Reviews for Miso-Glazed Scallops with Soba Noodles

04/22/2015
Anonymous
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!

Easy, fast
Comments
07/07/2012
Anonymous

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.

Comments
01/14/2012
Anonymous
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!

Easy, healthy, bursting with flavor
Comments
08/20/2011
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.

Easy, Delicious
Comments
06/18/2010
Anonymous
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

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