Grilled Miso Scallops with Udon and Japanese Furikake Seasoning
Author: 
Recipe type: Grilling
Cuisine: Asian
Serves: 2
 
Ingredients
  • 4 ounces udon noodles
  • 12 to 16 ounces sea scallops
  • ¼ cup white (shiro) miso
  • ¼ unseasoned rice vinegar
  • ¼ cup mirin
  • 1 tablespoon sugar
  • Neutral oil for grilling
  • 8 fresh shiitake mushrooms, stems removed and sliced
  • 1 scallion - green part only, thinly sliced
  • Furikake seasoning
Instructions
  1. Cook udon noodles per package directions - this only takes about 5 minutes once the water is boiling. Drain and rinse noodles with cold water and set aside.
  2. Peel away the small rectangular muscle, if any, attached to the side of the scallops. Place in scallops in a shallow bowl. Whisk together the miso, rice vinegar, mirin and sugar until well combined. Pour over scallops and flip scallops to make sure they are coated; marinate at room temperature for 15 minutes. Remove from marinade and transfer marinade to a small skillet. Pat scallops dry with paper towels and rub tops and bottoms with a little oil to help prevent sticking.
  3. Set up grill for direct cooking over medium heat. Brush and oil grate well when ready to start cooking.
  4. Add the sliced shiitake and a couple tablespoons of water to the marinade in the skillet and bring to a boil. Reduce heat to a simmer and cook for 5 minutes; keep warm.
  5. Place scallops on hot, oiled grill and cook for 2 to 3 minutes per side or until scallop is almost/just opaque (watch the sides of the scallop for an indicator); do not overcook.
  6. To serve: Add udon noodle to the skillet with sauce and toss until warm and coated. Plate the noodles and add the scallops, sprinkle with sliced scallions and sprinkle with the furikake seasoning.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/dinner-for-two-grilled-miso-scallops-with-udon-and-japanese-furikake-seasoning/