A good pairing would be a simple green salad dressed with a citrus vinaigrette.
Cook noodles, stirring occasionally, until just tender, 6 to 8 minutes or according to package directions.
Drain and transfer to a large bowl.
Meanwhile, whisk miso, mirin, vinegar, canola oil, ginger and garlic in a medium bowl.
Add scallops and stir gently to coat.
Let marinate for 5 minutes (scallops will begin to break down if marinated longer).
Using a slotted spoon, remove the scallops, reserving the marinade for the sauce.
Heat olive oil in a large nonstick skillet over medium-high heat.
Add the scallops and cook until golden brown, about 3 minutes per side.
Transfer to a plate and cover with foil to keep warm.
Add the reserved marinade to the pan and cook over medium-high heat until brown, about 1 minute.
Pour the sauce over the noodles, add scallions and toss to coat.
Top with scallops and serve immediately.
A little goes a long way because of its concentrated, salty taste.
In general, the lighter the color, the more mild the flavor.
It will keep, in the refrigerator, for more than a year.
Mirin: A low-alcohol rice wine essential to Japanese cooking.
Look for it in the Asian or gourmet-ingredients section of your supermarket.
An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
