Ingredients

Method

For the Miso Glaze

Stir all ingredients together and chill until ready to use.

For the Aubergine and Scallops

Preheat a grill on high heat. Slice aubergine 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 aubergine, 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.

Serve aubergine and scallops warm and garnished with sesame seeds.

Rate this recipe
Overall Rating:
4.50
(17)