A dish that harnesses the complexity of miso to make a simple, quick, and highly flavored appetizer.
Recipe information
Yield
makes 4 appetizer servings
Ingredients
Preparation
Step 1
Preheat the broiler or start a grill, setting the rack as close as possible to the heat source. Put the miso in a bowl, add the mirin or wine, and whisk until smooth. Stir in the onion, a little bit of salt, and a pinch of cayenne. Add the scallops and marinate while the broiler or grill preheats; or refrigerate for up to a day.
Step 2
Broil until lightly browned, without turning, 2 to 3 minutes, or grill, turning once after a minute or two. Sprinkle with the lime juice and serve with toothpicks.
Scallops
Step 3
A word about buying scallops: Many are dipped in a chemical solution to prolong their shelf life. Not coincidentally, this soaking causes them to absorb water, which increases their weight and—water being cheaper than scallops—decreases their value. Furthermore, the added water makes browning more difficult. You can recognize processed scallops by their stark white color; in addition, they are usually sitting in liquid at the store. Buy dry, beige (or slightly pink or orange) scallops from a reliable fishmonger and you won’t have a problem.
Step 4
Many cooks remove the tough little hinge present on one side of most scallops before cooking. But when you’re stuffing scallops, leave it on and cut from the side directly opposite. The hinge will then serve the purpose of holding the scallop together and can be removed at the table or eaten; it’s slightly tough, but not unpleasant.
