I hope you all had a great weekend…today I want to share a very easy way to prepare scallops, if you like them. I say that because my husband does not eat scallops, therefore when I make this, it is just for myself…and I really hope that one day he starts to like scallops as he did with the roasted cinnamon almonds
Again, this is a very simple recipe. I used white miso for its mild flavor. You will be amazed of the gentle and yet flavorful combination of miso with scallop.
1 lb of large scallops
2 tablespoon white miso
1 tablespoon sugar
2 tablespoon cooking wine
½ teaspoon chili oil (you can omit this)
1 teaspoon olive oil
Mix all the ingredients listed in the marinate sauce. Pat dry the scallops and cover each one of them with the sauce. Cover and refrigerate for at least 4 hours or overnight.
When ready to cook, wipe of the excess of sauce from the scallops, and place them in a hot fry pan with some olive oil. Fry them both side until golden brown.
Serve on a bed of salad. In this particular picture I used baby spinach leaves and strawberries drizzled with champagne vinegar and olive oil.
Did you know that miso is a product of fermenting rice, barley and soybean? White miso is mainly from rice and barley and small amount of soybean.
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