Miso-Glazed Grilled Scallops

• 2 tablespoons miso
• 2 tablespoons mirin
• black pepper
• scallops
• vegetable oil
• sesame seeds and sliced scallions.

1. Heat a charcoal or gas grill until very hot.
2. Rub the grill grate with a little oil and put it 3 or 4 inches from the heat.
3. Whisk together 2 tablespoons miso, 2 tablespoons mirin or sake, and some black pepper.
4. Thread the scallops (through their equators) onto metal or soaked wooden skewers.
5. Brush with vegetable oil and grill until theyre brown on the bottom and release easily from the grill, 2 to 3 minutes.
6. Turn and brown on the other side; total cooking time should be 3 to 5 minutes.
7. When theyre almost done, brush on both sides with the miso mixture, and continue to cook, turning once or twice, until the glaze caramelizes a bit and the scallops are done; take the scallops off the grill before the interior becomes totally opaque.
8. Garnish: sesame seeds and sliced scallions.

miso, mirin, black pepper, vegetable oil, sesame seeds

Taken from cooking.nytimes.com/recipes/1014822 (may not work)