Text 15440, 57 rader
Skriven 2008-10-23 07:26:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: sugar steaks
====================
-=> Quoting Michael Loo to Dale Shipp <=-

 DS> I once read an article in the Washington Post touting the sugar
 DS> coating.

 ML> The effect is to caramelize the surface

I tried it last night and it works! I'm going to add that trick to
my repertoire.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Miso-Glazed Scallops With Soba Noodles
Categories: Japanese, scallops, noodles
  Servings: 4

      8 oz soba noodles
      3 TB white miso paste
      2 TB mirin
      2 TB rice vinegar
      2 TB canola oil
      1 ts minced fresh ginger
      1 ts minced garlic
      1 lb dry sea scallops
      2 ts extra-virgin olive oil
      1 c  sliced scallions 

Bring a large pot of water to a boil. Cook noodles, stirring 
occasionally, until just tender, 6 to 8 minutes or according to 
package directions. Drain and transfer to a large bowl. Meanwhile,
whisk miso, mirin, vinegar, canola oil, ginger and garlic in a
medium bowl. Add scallops and stir gently to coat. Let marinate for
5 minutes (scallops will begin to break down if marinated longer).
Using a slotted spoon, remove the scallops, reserving the marinade
for the sauce. Heat olive oil in a large nonstick skillet over
medium-high heat. Add the scallops and cook until golden brown,
about 3 minutes per side. Transfer to a plate and cover with foil to
keep warm. Add the reserved marinade to the pan and cook over
medium-high heat until brown, about 1 minute. Pour the sauce over
the noodles, add scallions and toss to coat. Top with scallops and
serve immediately. 

From: Glenn L Meek To: Thejapanesecookingclub
 
MMMMM-------------------------------------------------




Cheers

YK Jim


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