A scent of tasty scallops Recipe
If you have not discovered the power of miso, this dish will change everything.
Fermented purey soy might not look like good eats, but Miso is one of the greatest improvement in culinary world flavors. The credit goes to the huge dose of umami miso that contributes tosoups, dressings and marinades. You will find a variety of miso pasta in the refrigerator section of high-end grocers such asWhole foods. The most intense Red Miso can take a pedestrian steak in a new stratosphere, while the softer white miso proves a perfect marinade forfish and seafood. If you do not find Miso in a shop near you, mark me online atAsianFoodGrocer.com. But once you try this recipe of mise-glass scallops, you are required to want to put Malo in everything.
Nutrition:300 calories, 15 g of grease (1.5 g saturated), 920 mg of sodium
Serve 4
You will need
1/2 cup of white miso dough
1/2 cook
1/4 cup of sugar
1/4 cup of canola oil
1 LB big scallops, robust membranes removed
2 cups of sugar peas
1/2 tablespoon of sesame oil
Black salt and pepper
How to do it
- Combine the miso, reasons, sugar and oil in a mixing bowl and a whoping to mix well.
- Transfer a quarter of the mixture into a small bowl, cover and refrigerate. Add scallops to the remaining miso, turn by demonstrating and marinate in the refrigerator for at least 2 hours and up to 12 hours.
- Preheat grill.
- Place an oiled or large cooking sheetcast iron 6 "Under the grill.
- Remove the scallops from the marinade and dry them.
- Mix the clichings of sugar with sesame oil and salt and pepper to taste.
- When the pastry plate is very hot, eliminate and carefully stop the snaps and scallops on the sheet.
- Go back to the oven and grill for 5 to 6 minutes, until scallops are carefully golden and firm and sugar snaps are tender.
- Serve the scallops and peas sewn with a drizzle of the sauce reserved for miso.
Eat
Salty, acid, sweet, bitter ... umami? Considered as the fifth group of main flavors, UMAMI can be described as a tasty flavor intense in tomatoes, fungi, parmesan, etc. The Japanese in particular the umami price and many of their staples contain large doses of it, of the soy sauce with dried algae at Miso Paste. A good basic rule: more umami in your food, better it's taste.
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