Miso-Glazed Scallops with Soba Noodles
Seared sea scallops in a Japanese miso-mirin glaze tossed with soba noodles and scallions.
⏱️ Prep: 25 min🍳 Cook: 30 min
Ingredients
| 8 ounces | 225 g | soba noodles, or whole-wheat spaghetti |
| 3 tablespoons | 45 ml | white miso |
| 2 tablespoons | 30 ml | mirin |
| 2 tablespoons | 30 ml | rice vinegar |
| 2 tablespoons | 30 ml | canola oil |
| 1 teaspoon | 5 ml | minced fresh ginger |
| 1 teaspoon | 5 ml | minced garlic |
| 1 pound | 455 g | dry sea scallops, tough muscle removed |
| 2 teaspoons | 10 ml | extra-virgin olive oil |
| 1 cup | 240 ml | sliced scallions |
Instructions
- 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.
- 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.
- 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.
Ingredient notes: Miso is a fermented bean paste made from barley, rice or soybeans, used in Japanese cooking; the lighter the colour, the milder the flavour. Mirin is a low-alcohol rice wine (substitute sherry or white wine with a pinch of sugar). Prefer "dry" sea scallops (untreated with STP) as they brown properly and are more flavourful.