Miso Glazed Scallops with Wasabi Mashed Cauliflower and Edamame
Adapted from Eating Well’s Healthy in a Hurry Cookbook
Servings
3-4servings
Servings
3-4servings
Ingredients
Instructions
  1. Whisk miso, mirin, vinegar, oil, ginger, and garlic in a medium bowel. Add scallops and stir gently to coat. Let marinate 5 minutes (scallops will begin to break down if marinated longer)
  2. Heat a non-stick pan with non-stick spray (or use a little olive oil) over medium-high heat. Add the scallops and cook until golden brown, about 3 minutes each side.
Recipe Notes

The cookbook version serves this with soba noodles and says to reserve the marinade to make a sauce for them. I obviously didn’t do this, but you can maybe add a little marinade at the end and let it reduce to drizzle over the scallops. However, I wouldn’t change anything I did- they were amazing! You may want to double up on the marinade and keep some on hand on the fridge . . . you WILL want to make this again.

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