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Ingredients
- 1/2 cup miso
- 2 tablespoons mirin, fruity white wine or dry white wine
- 1/2 cup minced onion
- Salt and cayenne pepper
- 1 1/2 pounds scallops
- Juice of one lime
Method
- Put miso in a bowl.
- Add mirin or wine.
- Whisk until smooth, adding more mirin if needed.
- Stir in onion, a pinch of salt and of cayenne.
- Combine scallops, let sit 10 minutes.
- Cook right away, or cover and refrigerate for up to a day.
- When ready to cook, heat a broiler (or grill), setting the rack as close as possible to the heat source.
- Broil until lightly browned, without turning, 2 to 3 minutes, or grill, turning once after a minute or 2.
- Sprinkle with lime juice, and serve.
