Soba with Grilled Asparagus and Sea Scallops with Sweet Miso Sauce

Name: Soba with Grilled Asparagus and Sea Scallops with Sweet Miso Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Kosher salt and freshly ground black pepper; 3 Tbsps mirin; 2 Tbsps rice vinegar; 59 milliliters sake; 18 sea scallops; 283 grams dried soba noodles; 36 mediums asparagus spears, coarse woody ends snapped or cut off; 3 Tbsps sugar; 59 milliliters vegetable oil; 12 walnut halves, lightly toasted and coarsely chopped; 79 milliliters white miso

Soba with Grilled Asparagus and Sea Scallops with Sweet Miso Sauce is a vegan side dish. One serving contains 367 calories, 10g of protein, and 13g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up kosher salt and pepper, sake, miso, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a bowl, whisk together the sugar, sake, mirin, and rice vinegar until the sugar is completely dissolved.

Ingredients you will need

Rice Vinegar

Mirin

Sugar

Sake

Equipment you will use

Whisk

Bowl

Add the white miso, ginger, and 1 tablespoon of the oil and whisk until well combined. Set the miso glaze aside.

Ingredients you will need

Miso

Ginger

Glaze

Cooking Oil

Equipment you will use

Whisk

Bring a large pot of water to a boil over high heat and cook the noodles until tender yet firm, about 3 minutes.

Ingredients you will need

Pasta

Water

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Pot

Drain, shock under cold running water, and drain again.

Ingredients you will need

Water

Heat a well-oiled grill pan over medium heat.

Equipment you will use

Grill Pan

Brush the asparagus and scallops with all or most of the remaining 3 tablespoons of oil and season with salt and pepper to taste. Grill the asparagus first until just tender, 3 to 5 minutes total, rolling them about to heat them evenly all around. Divide and top each noodle serving with asparagus. Grill the scallops in the same pan until cooked through and crisp on each side, about 2 minutes per side. Divide the scallops among the servings of noodles, and spoon some miso glaze over each.

Ingredients you will need

Salt And Pepper

Asparagus

Scallops

Pasta

Glaze

Miso

Cooking Oil

Equipment you will use

Grill

Frying Pan

Serve garnished with toasted walnuts.

Ingredients you will need

Walnuts

To toast the walnut halves, put them in a dry skillet over medium-low heat for about 3 minutes, being sure to shake the pan so as not to burn the pieces.

Ingredients you will need

Walnut Halves

Shake

Toast

Equipment you will use

Frying Pan

Remove from the pan and cool slightly before chopping.

Equipment you will use

Frying Pan

From Noodles Every Day: Delicious Asian Recipes from Ramen to Rice Sticks by Corinne Trang. Text copyright © 2009 by Corinne Trang. Photographs copyright © 2009 by Maura McEvoy. Published by Chronicle Books.

Ingredients you will need

Pasta

Ramen Noodles