Grilled Miso Marinated Scallops with Hijiki Salad

Grilled Miso Marinated Scallops with Hijiki Salad
14 Ingredients
  • 1/2 cup sake
  • 1/4 cup canola oil
  • 1/2 cup light miso paste
  • 2 tablespoons minced ginger
  • 2 tablespoons sugar
  • 1 teaspoon coarse ground black pepper
  • 12 large scallops (U-15)
  • 1 cup dried hijiki seaweed (can substitute wakame)
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons sesame oil
  • 2 tablespoons sliced scallions, green part only
  • 1 teaspoon sugar
  • Salt and white pepper to taste
  • 1 cup cucumber, peeled, seeded and finely diced
Nutrition
376
19% daily value
4 servings
                                       
                                            dairy-​free, gluten-​free
     

Fat

29% 19

Saturated

10% 2

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 6

Carbs

8% 25

Carbs (net)

- 22

Fiber

9% 2

Sugars

- 10

Sugars, added

- 7

Protein

40% 20

Cholesterol

10% 29

Sodium

73% 1764

Calcium

5% 52

Magnesium

13% 51

Potassium

13% 464

Iron

11% 2

Zinc

15% 2

Phosphorus

68% 478

Vitamin A

6% 58

Vitamin C

15% 9

Thiamin (B1)

5% 0

Riboflavin (B2)

12% 0

Niacin (B3)

8% 2

Vitamin B6

10% 0

Folate equivalent (total)

15% 59

Folate (food)

- 59

Folic acid

- 0

Vitamin B12

29% 2

Vitamin D

0% 1

Vitamin E

13% 3

Vitamin K

40% 32
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