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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: 4.5 (74 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

17 Reviews for Miso-Glazed Scallops with Soba Noodles

03/11/2010
Anonymous

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

Comments
02/18/2010
Anonymous

Mmm this looks so good! Can't wait to try.

Comments
01/21/2010
Anonymous

I hated this dish - it was was too much work for the bitter taste, while locking other flavors. YUCK!

Comments (1)

14 comments

Anonymous wrote 1 year 31 weeks ago

Why did u give it five stars

Why did u give it five stars then?

09/23/2009
Anonymous

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

Comments
09/23/2009
Anonymous

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

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