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http://www.lifestylefood.com.au/recipes/6361/miso-seared-scallops-soba-noodle-salad-miso-ginger-vinaigrette

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Miso seared scallops, soba noodle salad, miso ginger vinaigrette

Ingredients

  • 8 scallops

  • For the miso glaze

  • 2 tbsp yellow or red miso

  • 1 garlic clove, grated

  • 1cm (½”) piece ginger root, grated

  • 1 tbsp soy sauce

  • 1 tbsp mirin, (sweet rice wine)

  • For the miso ginger vinaigrette

  • 3cm (1”) piece ginger root, grated

  • 1 garlic clove, grated

  • 50ml (2 fl oz) rice vinegar

  • 1 tbsp soy sauce

  • 1 tbsp caster sugar

  • 30ml (1 fl oz) sesame oil

  • 2 tsp miso

  • For the soba noodle salad

  • ½ packet soba noodles

  • 1 handful bean sprouts

  • ¼ cucumber, julienned on a mandolin

  • 1 spring onion, thinly sliced diagonally

  • ½ bunch coriander, finely chopped

  • 1 punnet shiso sprouts

  • 1 punnet coriander sprouts

  • 1 tsp sesame seeds, toasted

Method

  • 1.

    Put the scallops on to cook for a 2 minutes each side, turning when required.

  • 2.

    Glaze the scallops after cooking on each side with the miso glaze (to make the glaze mix together the glaze ingredients).

  • 3.

    Cook noodles in boiling water for 3 minutes until softenend.

  • 4.

    Drain the noodles and mix with them together with the other salad ingredients.

  • 5.

    For the vinaigrette, whisk all ingredients together.

  • 6.

    Dress salad with the vinaigrette and serve.

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