Miso-Marinated Scallops on Soba Noodles 2.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Dinner in Minutes Feb 12, 2014

Have you, the cook, been tagged as all-business, no-romance for your weeknight meals? Offer this one as a heart-healthy gesture. It might make you feel better about indulging (as in, dessert) on Valentine's Day itself.

It might be difficult to buy white miso in small amounts, but it's the ingredient that really makes a difference in the marinade. It can be refrigerated for months, and our Recipe Finder database has 35 other ways to use it, including glazing salmon, marinating steak, and flavoring stir-fries, gravy and salad dressing.

Serve with steamed sugar snap peas or baby bok choy.

2 - 3

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2-3 servings

  • 1/2-inch piece ginger root
  • 1 medium clove garlic
  • 1 teaspoon white miso paste (shiro miso; see headnote)
  • 1 tablespoon mirin or dry sherry
  • 1 tablespoon plain rice vinegar
  • 6 ounces dry-pack scallops
  • 2 scallions
  • 6 ounces dried soba noodles, preferably thin
  • 1/2 teaspoon toasted sesame oil
  • 1/2 teaspoon canola oil or corn oil


Bring a deep pot of water to a boil over high heat, making sure it can hold at least 2 more cups of water than its current volume.

Meanwhile, peel the ginger, then finely grate it into a shallow glass dish. Mince the garlic and add to the dish. Whisk in the miso, the mirin or sherry and the vinegar. Add the scallops and turn them to coat. Marinate the scallops at room temperature for 10 to 15 minutes, turning them over a few times.

Trim the scallions, then cut into 2-inch pieces. Cut each piece lengthwise into very thin strips, placing them in a mixing bowl as you work.

Add the soba noodles to the boiling water, stirring to make sure they don’t stick together. Once the water returns to a boil, add 1 cup of cool tap water. Cook just long enough for the water to return to a boil again, then add another cup of water. Once the water returns to a boil, check the noodles for doneness; they should be firm yet tender. Drain in a colander, then immediately transfer to the mixing bowl with the scallions. Drizzle with the toasted sesame oil and toss to coat and incorporate. Cover loosely to keep warm.

Heat the canola or corn oil in a medium nonstick skillet over medium heat. Remove the scallops from the marinade; use a paper towel to pat them dry, then add them to the skillet. (Discard any remaining marinade.) Cook for about 6 minutes total, turning the scallops over once as their edges brown and crisp and they become just opaque. Be careful not to overcook.

Divide the dressed soba noodles between bowls or plates. Top each portion with scallops. Serve right away.

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Recipe Source

Adapted from "The Go Red for Women Cookbook," from the American Heart Association (Clarkson Potter, 2013).

Tested by Bonnie S. Benwick.

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