Grilled Miso Marinated Scallops with Hijiki Salad

Name: Grilled Miso Marinated Scallops with Hijiki Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sake; 1/4 cup canola oil; 1/2 cup light miso paste; 2 tablespoons minced ginger; 2 tablespoons sugar; 1 teaspoon coarse ground black pepper; 12 large scallops (U-15); 1 cup dried hijiki seaweed (can substitute wakame); 2 tablespoons rice wine vinegar; 2 teaspoons sesame oil; 2 tablespoons sliced scallions, green part only; 1 teaspoon sugar; Salt and white pepper to taste; 1 cup cucumber, peeled, seeded and finely diced

Servings: persons

1/2 cup sake
1/4 cup canola oil
1/2 cup light miso paste
2 tablespoons minced ginger
2 tablespoons sugar
1 teaspoon coarse ground black pepper
12 large scallops (U-15)
1 cup dried hijiki seaweed (can substitute wakame)
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
2 tablespoons sliced scallions, green part only
1 teaspoon sugar
Salt and white pepper to taste
1 cup cucumber, peeled, seeded and finely diced

1
Mix all marinade ingredients together and marinate scallops covered and refrigerated for 4 to 6 hours.
2
Large scallops can marinated overnight as well.
3
On a hot grill, mark the scallops on both sides.
4
Should be served medium to medium rare.
5
Serve 3 scallops on top of a small mound of hijiki salad.
6
In a bowl, pour warm water over seaweed and soak for 30 minutes, or until soft.
7
Boiling hot water will leak out too much flavor.
8
Drain the seaweed well.
9
Mix all other ingredients and toss with the seaweed and cucumber.
10
Check for seasoning.

206

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup sake, 1/4 cup canola oil, 1/2 cup light miso paste, 2 tablespoons minced ginger, and more.

Yes, Grilled Miso Marinated Scallops with Hijiki Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!