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Anna Olson

Miso Grilled Eggplant and Scallops


Serves 6

Ingredients

  • miso glaze:
  • 1/2 cup light miso paste (found at asian food stores or health food stores
  • 2 tbsp honey
  • 2 tbsp mirin or sake
  • 2 japanese eggplant
  • 1 lb large seas scallops (dry pack frozen)
  • 1 tbsp lightly toasted sesame seeds

Method

  1. For glaze, stir all ingredients together and chill until ready to use.
  2. Preheat a grill on high heat. Slice eggplant on the bias into pieces 1/2-inch thick. Grill until soft and showing grill marks, about 3 minutes, then turn over. Brush glaze on cooked side of eggplant, then turn over to cook 1 minute while glazing second side. Remove from grill and set aside on a platter. Repeat same method with scallops.
  3. Serve eggplant and scallops warm and garnished with sesame seeds.
No Rating

Notes & Tips

There is no need to salt dish because the miso is quite salty.

Recipe Rating

2

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