Miso-Grilled Eggplant and Scallops

  • serves 0


51 Ratings
Directions for: Miso-Grilled Eggplant and Scallops


Miso Glaze

½ cup light miso paste (found at Asian food stores or health food stores)

2 Tbsp honey

2 Tbsp mirin or sake

Eggplant and Scallops

2 Japanese eggplant

1 lb(s) large sea scallops (dry pack frozen)

1 Tbsp lightly toasted sesame seeds


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.

See more: Grill, Side, Shellfish, Vegetables, Appetizer, Lunch


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