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<\/p>\nMiso Glazed Scallops with Soba Noodles<\/p>\n
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4 ounces soba noodles or whole-wheat spaghetti<\/p>\n
1 1\/2 T. white miso<\/p>\n
1 T. mirin<\/p>\n
1 T. rice vinegar<\/p>\n
1 T. canola oil<\/p>\n
1\/2 tsp. minced ginger<\/p>\n
1\/2 tsp. minced garlic<\/p>\n
1\/2 pound dry sea scallops<\/p>\n
1 tsp. extra-virgin olive oil<\/p>\n
1\/2 C. sliced scallions (3 to 4 scallions)<\/p>\n
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Put a large saucepan of water on to boil. Cook noodles, stirring occasionally, until just tender, 6 to 8 minutes or according to package directions. Drain and transfer to a medium bowl.\u00c2\u00a0 Meanwhile, whisk miso, mirin, vinegar, canola oil, ginger and garlic in a small 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.\u00c2\u00a0 Heat olive oil in a medium 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 30 seconds. Pour the sauce over the noodles, add scallions and toss to coat. Top with the scallops and serve immediately.<\/p>\n
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Yield: 2 servings<\/p>\n
Calories: 430<\/p>\n
Fat: 11g<\/p>\n
Fiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
Miso Glazed Scallops with Soba Noodles 4 ounces soba noodles or whole-wheat spaghetti 1 1\/2 T. white miso 1 T. mirin 1 T. rice vinegar 1 T. canola oil 1\/2 tsp. minced ginger 1\/2 tsp. minced garlic 1\/2 pound dry sea scallops 1 tsp. extra-virgin olive oil 1\/2 C. sliced scallions (3 to 4 scallions) Put a large saucepan of water on to boil. Cook noodles, stirring occasionally, until just tender, 6 to 8 minutes or according to package…<\/p>\n