Recipe: End of Summer Delights
Irene Khin Wong
As the summer is winding down, there are still large nice fresh succulent scallops from Maine.
With the end of season of corn still available from the farmers market, these two ingredient complement well as hors d'oeuvres. Our kitchen has been serving Seared Diver Scallops with Brown Butter sauce and Sage, with abundance sage in the garden, it's delicious with crispy sage leaves!
Another way to enjoy the best of it is the Grilled Scallops marinated with Miso and Sake topped with Hijiki salad.
Recipe: Grilled Scallops marinated with Miso and Sake topped with Hijiki
Ingredients:
2 lb. Diver Scallops (approx.18/20 pcs )
1/4 cup sake
1/4 mirin
4 tablespoons white miso paste
2 tablespoons sugar
black pepper
Mix the ingredients thoroughly in a mixing bowl with the scallops and cover and set aside
Pat the scallops with paper towels and marinate overnight or a few hours.
Lightly wipe off (with fingers) any excess miso marinate clinging but don't rinse it off.With a frying pan on a high heat, sear the scallops till brown (do not crowd the pan). place on a serving platter.
or
Place scallops on the grill and lightly grill on both sides until the surface turns brown.
Lower the heat. Pour the rest of marinate, add 1/4 cup water or white wine to sizzle and glaze on top of scallops.
Serve warm. Great with Asian kale or broccolini or swiss chard