Scallops in Miso with Asparagus

I use miso glaze constantly on salmon, so it makes sense to try it with scallops. This Eating Well recipe has essentially the same ingredients for miso glaze as my favorite (Eating Well) salmon treatment: miso, mirin, garlic, ginger, rice wine. I added a little sesame oil and tamari for good measure.

Marinate for FIVE minutes or you will ruin the scallops! Scallops cook 2-3 minutes per side and come out of the pan. Put the rest of the sauce in the pan and reduce over the heat for a few minutes.

I didn't want soba to go with my scallops; I wanted asparagus! So I trimmed and sliced a bunch of asparagus and cooked it for about 2 minutes in boiling water and then drained it over some pea shoots (to wilt them).

Add this to that and it should be all done. The reality is that, unlike the noodles that absorb sauce, the veggies release water into the sauce and I was trying to reduce the sauce again. Then I waited for my neighbor to come over for lunch and my al dente asparagus got a little soggy. Tasty enough! I can try this again. Unfortunately, I need to wait another week for the greenmarket to bring me scallops and asparagus.

Verdict: B+
Credits: Miso-glazed scallops with Soba, Eating Well
Leftovers? Nope, shared with the professor.

Notes: Next time, reduce the mirin by half and the vinegar to allow for the liquid introduced by the veggies. Also drain the veggies well.