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Miso-Grilled Aubergine and Scallops

  • Cooking Time5 mins
  • DifficultyEasy

For the Miso Glaze

1/2 cup light miso paste (found at Asian food stores or health food stores)
2 tablespoons honey
2 tablespoons mirin or sake

For the Aubergine and Scallops

2 Japanese Aubergine
1 pound large sea scallops (dry pack frozen)
1 tablespoon lightly toasted sesame seeds

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.

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