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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 Recipe

17 Reviews for Miso-Glazed Scallops with Soba Noodles

09/23/2009
Anonymous

I made this with lamb stew meat instead of the scallops. It was delicious.

Lynee, Grand Rapids, MI

Comments
09/23/2009
Anonymous

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

Comments
09/23/2009
Anonymous

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

Comments
09/23/2009
Anonymous

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

Comments
09/23/2009
Anonymous

The marinade/sauce is excellent and I've used it on chicken without any marinating time with great success.

Anonymous, Windsor, On

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