MISO GLAZED SCALLOPS & WHOLE WHEAT SPAGHETTI
Total Time: 30 Minutes
Servings: 4
Ingredients:
8 ounces whole-wheat spaghetti
3 tablespoons white miso, (see Ingredient notes)
2 tablespoons mirin, (see Ingredient notes)
2 tablespoons rice vinegar
2 tablespoons canola oil
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1 pound dry sea scallops,, tough muscle removed
2 teaspoons extra-virgin olive oil
1 cup sliced scallions
Directions:
Bring a large pot of water to a boil. Cook pasta, 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 pasta, add scallions and toss to coat. Top with scallops and serve immediately.
Nutritional Info:
Per Serving
Calories: 440
Protein: 29g
Carbs: 8g
Fat: 12g
Sodium: 611mg
Cholesterol: 37mg
Total Time: 30 Minutes
Servings: 4
Ingredients:
8 ounces whole-wheat spaghetti
3 tablespoons white miso, (see Ingredient notes)
2 tablespoons mirin, (see Ingredient notes)
2 tablespoons rice vinegar
2 tablespoons canola oil
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1 pound dry sea scallops,, tough muscle removed
2 teaspoons extra-virgin olive oil
1 cup sliced scallions
Directions:
Bring a large pot of water to a boil. Cook pasta, 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 pasta, add scallions and toss to coat. Top with scallops and serve immediately.
Nutritional Info:
Per Serving
Calories: 440
Protein: 29g
Carbs: 8g
Fat: 12g
Sodium: 611mg
Cholesterol: 37mg
