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!
Miso-Glazed Scallops with Soba Noodles
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.
18 Reviews for Miso-Glazed Scallops with Soba Noodles
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.
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!
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.
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.