Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Sake

  2. 1/4 cup 59ml Canola oil

  3. 1/2 cup 118ml Light miso paste

  4. 2 tablespoons 30ml Minced ginger

  5. 2 tablespoons 30ml Sugar

  6. 1 teaspoon 5ml Coarse-ground black pepper

  7. 12 teaspoons 60ml Scallops - (U-15) (large) Hijiki Salad - seeNote

Instructions Jump to Ingredients ↑

  1. Recipe 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.


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