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    • Grilled Miso Marinated Scallops With Hijiki Salad

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    CATEGORY CUISINE TAG YIELD
    Eastwest 4 Servings

    INGREDIENTS

    1/2 c Sake
    1/4 c Canola oil
    1/2 c Light miso paste
    2 T Minced ginger
    2 T Sugar
    1 t Coarse-ground black pepper
    12 Scallops -, U-15
    Hijiki Salad, see * Note

    INSTRUCTIONS

    Note: See the "Hijiki Salad" recipe which is included in this
collection.  Mix all marinade ingredients together and marinate
scallops covered  and refrigerated for 4 to 6 hours. Large scallops can
marinated  overnight as well. On a hot grill, mark the scallops on both
sides.  Should be served medium to medium-rare. Serve 3 scallops on top
of a  small mound of Hijiki Salad. This recipe yields 4 servings.
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD  NETWORK
- (Show # MT-1A16)  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  01-19-1999
Recipe by: Ming Tsai  Converted by MM_Buster v2.0l.

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