23 May 2011

Miso Glazed Scallops With Soba Noodles Recipe - KitchenDaily

Miso Glazed Scallops With Soba Noodles Recipe - KitchenDaily

Spectrum Organic Refined Canola Oil ( 12x16 OZ)Marukan Rice Vinegar 24 Oz.Kikkoman - Aji-Mirin (Sweet Cooking Rice Wine) 10 Oz.Nagano White Miso Paste 2.2 Lb.


Annie Chun's Soba Noodles, 12-Ounce Boxes (Pack of 6)8 ounces soba noodles or whole-wheat spaghetti

  • 3 tablespoons white miso (see Ingredient notes)

  • 2 tablespoons mirin (see Ingredient notes)

  • 2 tablespoons rice vinegar

  • 2 tablespoons canola oil

  • 1 teaspoon minced fresh ginger

  • 1 teaspoon minced garlic

  • 1 pound dry sea scallops (see Ingredient notes), tough muscle removed

  • 2 teaspoons extra-virgin olive oil

  • 1 cup sliced scallions

  • Directions

    1. Bring a large pot of water to a boil. Cook noodles, stirring occasionally, until just tender, 6 to 8 minutes or according to package directions. Drain and transfer to a large bowl.
    2. Meanwhile, whisk miso, mirin, vinegar, canola oil, ginger and garlic in a medium bowl. Add scallops and stir gently to coat. Let marinate for 5 minutes (scallops will begin to break down if marinated longer). Using a slotted spoon, remove the scallops, reserving the marinade for the sauce.
    3. Heat olive oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, about 3 minutes per side. Transfer to a plate and cover with foil to keep warm. Add the reserved marinade to the pan and cook over medium-high heat until brown, about 1 minute. Pour the sauce over the noodles, add scallions and toss to coat. Top with scallops and serve immediately.
    Ingredient Notes: Miso: Fermented bean paste made from barley, rice or soybeans used in Japanese cooking to add flavor to dishes such as soups, sauces and salad dressings. A little goes a long way because of its concentrated, salty taste. Miso is available in different colors, depending on the type of grain or bean and how long it's been fermented. In general, the lighter the color, the more mild the flavor. It will keep, in the refrigerator, for more than a year.
    Mirin: A low-alcohol rice wine essential to Japanese cooking. Look for it in the Asian or gourmet-ingredients section of your supermarket. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin.
    We prefer cooking with "dry" sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP ("wet" scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.

    Whole Grain Gluten-Free Bread

    Whole Grain Gluten-Free Bread

    Xanthan Gum 1lb Powder USP FCC Food Grade (Buy 5 get $15 off)Ancient Harvest Quinoa Flakes, Organic and Gluten Free, 12-Ounce Boxes (Pack of 6)Buckwheat Flour - 32 oz - PowderArrowhead Mills Organic Millet Flour, 2 Pound Bags (Pack of 4)Gunter's Pure Buckwheat Honey, 16 OzIngredients:

    1 package rapid dry yeast (2 1/2 teaspoons)
    1/2 cup warm water (115 degrees F)
    1 tablespoon buckwheat honey
    3/4 cup brown rice flour
    3/4 cup almond meal/flour
    1/2 cup millet flour
    1/2 cup buckwheat flour
    1/4 cup quinoa flakes
    2 tablespoons coconut flour
    1 teaspoon xanthan gum
    1 teaspoon fine sea salt
    1/4 cup olive oil
    3 organic free-range eggs, beaten
    1/3 to 1/2 cup warm water

    Proof the yeast: Sprinkle the yeast into one half cup warm water and stir in the honey. Set aside to let the yeast get happy.

    In a large mixing bowl whisk together the dry ingredients: brown rice flour, almond flour, millet flour, buckwheat flour, quinoa flakes, coconut flour, xanthan gum, and sea salt.

    Make a well in the center and pour in the proofed yeast. Add the olive oil and eggs. Start beating it together. As you beat, add the 1/3 to 1/2 cup warm water a tablespoon at a time, until the batter is smooth, like a thick muffin batter. I used a half cup of warm water, but you may need less (or slightly more) depending upon humidity and altitude.

    Scoop the bread dough into the prepared baking pan and smooth out the top. Sprinkle with quinoa flakes.

    Place the pan in the center of the warmed oven and allow the loaf to rest and rise for 50 minutes.

    Turn on the oven to 350 degrees F. Bake the loaf for 55 to 60 minutes, until crusty and browned. Remove from the pan and place the loaf on a wire rack to cool.

    Delicious warm. Fabulous toasted.

    Rise time: 1 hour Cook time: 1 hour

    Yield: One 9-inch loaf

    21 May 2011

    Stacey Snacks: Simple Pleasures: Radishes, Butter & Sea Salt

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