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Ingredientes
- 1/2 c. Sake
- 1/4 c. Canola oil
- 1/2 c. Light miso paste
- 2 Tbsp. Chopped ginger
- 2 Tbsp. Sugar
- 1 tsp Coarse-grnd black pepper
- 12 lrg Scallops - (U-15) Hijiki Salad see * Note
Direcciones
- Mix all marinade ingredients together and marinate scallops covered and refrigerated for 4 to 6 hrs. Large scallops can marinated overnight as well.
- On a warm grill, mark the scallops on both sides. Should be served medium to medium-rare. Serve 3 scallops on top of a small mound of Hijiki Salad.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 4 servings | |
| Calories 265 | |
| Calories from Fat 127 | 48% |
| Total Fat 14.33g | 18% |
| Saturated Fat 1.08g | 4% |
| Trans Fat 0.06g | |
| Cholesterol 30mg | 10% |
| Sodium 146mg | 6% |
| Potassium 309mg | 9% |
| Total Carbs 10.37g | 3% |
| Dietary Fiber 0.1g | 0% |
| Sugars 6.34g | 4% |
| Protein 15.3g | 24% |
