| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eastwest | 4 | servings | ||
INGREDIENTS
| 1/2 | c | Sake |
| 1/4 | c | Canola oil |
| 1/2 | c | Light miso paste |
| 2 | tb | Minced ginger |
| 2 | tb | Sugar |
| 1 | ts | Coarse-ground black pepper |
| 12 | lg | 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.
A Message from our Provider:
“Have you thanked God today?”