HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


Cookbook

This summer grilling recipe is a tasty surprise from Japan!—Kate Heyhoe

Wasabi Grilled Scallops with Japanese Beans

 

Wasabi Grilled Scallops
with Japanese Beans

Serves 6 as a main course, 12 as an appetizer

 

Clean, fresh flavors—a hallmark of Japanese seaside cuisine—characterize this dish.

Tip
The sauce can be stored in an airtight container in the refrigerator for up to 1 week.

Japanese Beans

  • 1 lb (500 g) fresh or frozen Chinese long beans
         or French thin green beans (haricot verts), trimmed
  • 2 (25 mL) tbsp toasted sesame seeds
  • 1 (15 mL) tbsp granulated sugar (or to taste)
  • 2 (25 mL) tbsp soy sauce
  • 1 (15 mL) tbsp yellow miso paste
  • 1 (15 mL) tbsp vegetable oil

Wasabi Sauce

  • 2 (25 mL) tbsp wasabi powder
  • 1 (15 mL) tbsp packed brown sugar
  • 2 (25 mL) tbsp vegetable oil
  • 1 (15 mL) tbsp water
  • 1 (15 mL) tbsp soy sauce
  • Toasted light or dark sesame seeds
  • 24 large sea scallops, trimmed of hard side muscles

1. Prepare the beans: Bring a large pot of salted water to a boil over high heat. Cook beans until tender-crisp, 2 to 3 minutes for fresh beans, 4 to 5 minutes for frozen. Drain and refresh in cold water. Pat dry and place in a large bowl.

2. In a small bowl, whisk together sesame seeds, sugar, soy sauce, miso paste and oil. Pour over beans and toss to coat. Set aside.

3. Prepare the sauce: In a bowl, whisk together wasabi powder, brown sugar, oil, water and soy sauce.

4. Prepare a hot fire in your grill.

5. Rinse scallops under cold running water and pat dry. Brush scallops with sauce.

6. Grill scallops for 2 to 3 minutes per side, turning once, until opaque, somewhat firm to the touch and with good grill marks. Serve scallops atop beans and sprinkle with sesame seeds.

 
  • from:
    300 Big & Bold Barbecue & Grilling Recipes
  • by Karen Adler and Judith Fertig
  • Photography by Alberto Cassio
  • Robert Rose 2009
  • $24.95/trade paperback
  • ISBN-10: 0778802124
  • ISBN-13: 978-0-7788-0212-9
  • Recipe reprinted by permission.

Buy 300 Big & Bold Barbecue & Grilling Recipes

 

300 Big & Bold Barbecue & Grilling Recipes

 
 
 

This page created June 2009


The Global Gourmet
The Global Gourmet®
Main Page

 

Easter
Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toysCatnip Toys
 

Kitchen & Home
Markdowns

 
,