Miso-Broiled Scallops

• 1/3 cup miso
• 1 1/2 tablespoons mirin, fruity white wine, or dry white wine
• 1/2 cup minced onion
• Salt
• Cayenne
• 1 pound sea scallops
• Juice of 1 lime

1. Preheat the broiler or start a grill, setting the rack as close as possible to the heat source.
2. Put the miso in a bowl, add the mirin or wine, and whisk until smooth.
3. Stir in the onion, a little bit of salt, and a pinch of cayenne.
4. Add the scallops and marinate while the broiler or grill preheats; or refrigerate for up to a day.
5. Broil until lightly browned, without turning, 2 to 3 minutes, or grill, turning once after a minute or two.
6. Sprinkle with the lime juice and serve with toothpicks.
7. A word about buying scallops: Many are dipped in a chemical solution to prolong their shelf life.
8. Not coincidentally, this soaking causes them to absorb water, which increases their weight andwater being cheaper than scallopsdecreases their value.
9. Furthermore, the added water makes browning more difficult.
10. You can recognize processed scallops by their stark white color; in addition, they are usually sitting in liquid at the store.
11. Buy dry, beige (or slightly pink or orange) scallops from a reliable fishmonger and you wont have a problem.
12. Many cooks remove the tough little hinge present on one side of most scallops before cooking.
13. But when youre stuffing scallops, leave it on and cut from the side directly opposite.
14. The hinge will then serve the purpose of holding the scallop together and can be removed at the table or eaten; its slightly tough, but not unpleasant.

miso, mirin, onion, salt, cayenne, scallops, lime

Taken from www.epicurious.com/recipes/food/views/miso-broiled-scallops-386613 (may not work)