| 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.
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