Every Sunday we go to the farmers' market to buy our food for the week. One of our first stops is the fish stand to get the freshest catch and visit the owners (two of Kenya and Chloe's favorite ladies), Marilyn and Eileen. M&E have watched my little ones grow up and they always squeal with glee as soon as they see the kids, putting enormous smiles on their faces and making them feel quite important.
Over the years, Kenya and Chloe have gotten a lot more verbal about what foods we should purchase. One of Kenya's most recent favorites are the gorgeous jumbo sea scallops that Marilyn and Eileen frequently have on display. The first time Kenya said he wanted them I was hesitant, as I couldn't imagine him actually wanting to eat them. My own childhood experience with scallops was seriously marred by the frozen breaded scallops from the box that my parents left the babysitter to reheat for us on the nights they went out. But I realized that, as many parents do, I was unfairly projecting my own childhood judgments onto Kenya, so I thought twice about it and gave in to his culinary curiosity.
I'm so glad I did because both he and Chloe are in love. Now, no matter how many scallops I buy, without fail it is never enough. Over the past several months Kenya has gone from asking for 2 or 3 to 6 to 8 at one sitting!
I love getting creative with my preparation. At first I started with a simple sauté, but over time I've tried making simple pan sauces or, as in today's recipe, lightly coating the scallops with a miso glaze to give them a slightly sweet and salty coating on the outside.
When you're looking for a simple 1, 2, 3 entree for your troops, I highly suggest these miso scallops. You may introduce your brood to a brand new favorite!
1,2,3 Miso Scallops (makes 4 servings)
- 1/2 cup White or Yellow Miso
- 1/2 cup Mirin
- 2 tablespoons honey
- 16 large sea scallops
Preparation1. Preheat oven to broil.
2. In a bowl large enough to fit the scallops, mix together the miso, mirin and honey. Add the scallops and turn to coat.
3. Marinate scallops for 30 minutes or up to 24 hours.
4. Place scallops on a foil-lined baking sheet and broil for 4 minutes on each side or until golden.
5. Place remaining marinade in a small saucepan and boil for 3 minutes to heat through and pour over cooked scallops if desired.