Miso-Grilled Eggplant and Scallops
- serves 0
½ cup light miso paste (found at Asian food stores or health food stores)
2 Tbsp honey
2 Tbsp mirin or sakeEggplant and Scallops
2 Japanese eggplant
1 lb(s) large sea scallops (dry pack frozen)
1 Tbsp lightly toasted sesame seeds
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.