Grilled Miso Marinated Scallops with Hijiki Salad

• 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

1. Mix all marinade ingredients together and marinate scallops covered and refrigerated for 4 to 6 hours.
2. Large scallops can marinated overnight as well.
3. On a hot grill, mark the scallops on both sides.
4. Should be served medium to medium rare.
5. Serve 3 scallops on top of a small mound of hijiki salad.
6. In a bowl, pour warm water over seaweed and soak for 30 minutes, or until soft.
7. Boiling hot water will leak out too much flavor.
8. Drain the seaweed well.
9. Mix all other ingredients and toss with the seaweed and cucumber.
10. Check for seasoning.

sake, canola oil, light miso paste, ginger, sugar, ground black pepper, hijiki, rice wine vinegar, sesame oil, scallions, sugar, salt, cucumber

Taken from www.foodnetwork.com/recipes/grilled-miso-marinated-scallops-with-hijiki-salad-recipe.html (may not work)