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.
MAKES 4 SERVING/ TOTAL TIME 20 MINUTES
8 ounces soba noodles, or whole-wheat spaghetti
3 tablespoons white miso,
2 tablespoons mirin,
2 tablespoons rice vinegar
2 tablespoons canola oil
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1 pound dry sea scallops, tough muscle removed
2 teaspoons extra-virgin olive oil
1 cup sliced scallions
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 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.
1g saturated fat,