Name: Soba with Grilled Asparagus and Sea Scallops with Sweet Miso Sauce
Yield: Serves 6
Ingredients: 3 tablespoons sugar; 1/4 cup sake; 3 tablespoons mirin; 2 tablespoons rice vinegar; 1/3 cup white miso; 1 tablespoon finely grated ginger; 1/4 cup vegetable oil; 10 ounces dried soba noodles; 36 medium asparagus spears, coarse woody ends snapped or cut off; 18 sea scallops; Kosher salt and freshly ground black pepper; 12 walnut halves, lightly toasted and coarsely chopped

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Soba with Grilled Asparagus and Sea Scallops with Sweet Miso SauceMaura McEvoy

During the summer you can grill the asparagus outdoors. The smoky flavor of a wood charcoal fire adds complexity to this substantial meal. While I call for green asparagus, try making the dish with a colorful array of asparagus—green, white, and purple. White miso, which is called shiro-miso in Japanese can be found in health food stores. Smooth rather than grainy miso is preferable for this recipe.

Note:

To toast the walnut halves, put them in a dry skillet over medium-low heat for about 3 minutes, being sure to shake the pan so as not to burn the pieces. Remove from the pan and cool slightly before chopping.

Recipe notes

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