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: Miso-Glazed Scallops with Soba Noodles Recipe
| Recipe Detail | ||
| Noodle Recipes "8 ounces soba noodles, or whole-wheat spaghetti 3 tablespoons white miso, (see Ingredient notes) 2 tablespoons mirin, (see Ingredient notes) 2 tablespoons rice vinegar 2 tablespoons canola oil 1 teaspoon minced fresh ginger 1 teaspoon minced garlic 1 pound dry sea scallops, (see Ingredient notes), tough muscle removed 2 teaspoons extra-virgin olive oil 1 cup sliced scallions " "1. 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. 2. 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. 3. 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. " | ||
