Soba With Grilled Asparagus And Sea Scallops With S

Name: Soba With Grilled Asparagus And Sea Scallops With Sweet Miso Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons sugar; 1/4 cup sake; 3 tablespoons mirin; 2 tablespoons rice vinegar; 1/3 cup white miso; 1 tablespoon finely grated ginger; 1/4 cup vegetable oil; 10 ounces dried soba noodles; 36 medium asparagus spears, coarse woody ends snapped or cut off; 18 sea scallops; Kosher salt and freshly ground black pepper; 12 walnut halves, lightly toasted and coarsely chopped

Servings: persons

3 tablespoons sugar
1/4 cup sake
3 tablespoons mirin
2 tablespoons rice vinegar
1/3 cup white miso
1 tablespoon finely grated ginger
1/4 cup vegetable oil
10 ounces dried soba noodles
36 medium asparagus spears, coarse woody ends snapped or cut off
18 sea scallops
Kosher salt and freshly ground black pepper
12 walnut halves, lightly toasted and coarsely chopped

1
In a bowl, whisk together the sugar, sake, mirin, and rice vinegar until the sugar is completely dissolved. Add the white miso, ginger, and 1 tablespoon of the oil and whisk until well combined. Set the miso glaze aside.
2
Bring a large pot of water to a boil over high heat and cook the noodles until tender yet firm, about 3 minutes. Drain, shock under cold running water, and drain again.
3
Heat a well-oiled grill pan over medium heat. 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. Serve garnished with toasted walnuts.

2549

kcal

Calories

211

Fat

135

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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

You need 12 ingredients. The key ingredients include: 3 tablespoons sugar, 1/4 cup sake, 3 tablespoons mirin, 2 tablespoons rice vinegar, and more.

Yes, Soba With Grilled Asparagus And Sea Scallops With Sweet Miso Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Soba With Grilled Asparagus And Sea Scallops With Sweet Miso Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions