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1
Preheat the broiler or start a grill, setting the rack as close as possible to the heat source.
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2
Put the miso in a bowl, add the mirin or wine, and whisk until smooth.
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3
Stir in the onion, a little bit of salt, and a pinch of cayenne.
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4
Add the scallops and marinate while the broiler or grill preheats; or refrigerate for up to a day.
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5
Broil until lightly browned, without turning, 2 to 3 minutes, or grill, turning once after a minute or two.
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6
Sprinkle with the lime juice and serve with toothpicks.
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7
A word about buying scallops: Many are dipped in a chemical solution to prolong their shelf life.
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8
Not coincidentally, this soaking causes them to absorb water, which increases their weight andwater being cheaper than scallopsdecreases their value.
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9
Furthermore, the added water makes browning more difficult.
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10
You can recognize processed scallops by their stark white color; in addition, they are usually sitting in liquid at the store.
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11
Buy dry, beige (or slightly pink or orange) scallops from a reliable fishmonger and you wont have a problem.
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12
Many cooks remove the tough little hinge present on one side of most scallops before cooking.
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13
But when youre stuffing scallops, leave it on and cut from the side directly opposite.
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14
The hinge will then serve the purpose of holding the scallop together and can be removed at the table or eaten; its slightly tough, but not unpleasant.
