Miso Glazed Scallops with Asian Slaw

I found this recipe a few years ago, and have been making it ever since! We love it, and hope you do too :).


white miso (1/4 cup)
sake or mirin (1/4 cup)
grated fresh ginger (2 Tbs)
sea scallops (1 lb)


rice vinegar (1/4 cup)
sugar (1/2 tsp)
salt to taste
sunflower oil (4 Tbs) or another healthy substitute
sesame oil (1 Tbs)
napa cabbage (1 small head) shredded
carrots (2 medium) peeled & shredded 
shallots (2) thinly sliced


In large bowl, stir together miso, mirin/sake, and ginger. Add scallops, turn to coat evenly, and marinate at least 15 min.


In another bowl, whisk sugar, vinegar, salt, sunflower oil (2 Tbl), sesame oil, and mix well. Add cabbage, carrots, and shallots; toss to coat evenly.


Heat large nonstick frying pan over high heat until very hot. Add remaining sunflower oil to pan. Remove scallops from marinade, shaking off excess (very important!).  Place in single layer in pan. Sear until crisp & brown, about 1 min. Turn scallops and sear until crisp and brown on other side, about 1-2 min.


Place scallops over slaw and serve immediately.  Enjoy!