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Miso Grilled Eggplant and Scallops

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Miso Grilled Eggplant and Scallops

Additional information on this Recipe from Food Network Canada

Recipes from this Episode


Recipe summary

Preparation time:
Cooking time:
Yield: 0

Ingredients

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

Eggplant and Scallops

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

Directions

Miso Glaze

  1. For glaze, stir all ingredients together and chill until ready to use.

Eggplant and Scallops

  1. Preheat a grill on high heat. Slice eggplant on the bias into pieces 1/2 -inch thick. Grill until soft and showing grill marks, about 3 minutes, then turn over.
  2. Brush glaze on cooked side of eggplant, 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.
  3. Serve eggplant and scallops warm and garnished with sesame seeds.

Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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