| 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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