serves 6
1/2 cup miso salad dressing
1 tbsp peeled minced ginger
1 tbsp minced shallot
1/2 cup rice wine vinegar
1/3 cup of honey
2/3 cup fresh squeezed OJ
1 tsp of red cayenne pepper
1/2 cup of peanut oil
18 Sea Scallops (U.S.A. wild-caught)
1. Mix all the ingredients (except the scallops) together in a low dish sized appropriate to your skewers.
2. Carefully cut the scallops in half, through their centers, lengthwise. This will speed their cooking and help keep you from overcooking them. Skewer them onto water soaked bamboo sticks, 3 per skewer.
3. Add them to the marinade dish and let stand, refrigerated and covered, 1–2 hours.
4. Grill them over hot coals or sear them in a lightly greased pan, about 3 minutes per side. Serve warm.