Miso-broiled scallops from Mark Bittman's Quick and Easy Recipes from The New York Times (page 80) by Mark Bittman

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Notes about this recipe

  • mharriman on August 28, 2018

    Fast. Nice but a bit too sweet for my taste. Husband loved it. Marinated for about an hour. Instead of broiling, I pan grilled them in my Le Crueset skinny grill pan with just a tad of the marinade still sticking to the scallops. Served with white rice and petite peas and a spinach, sliced almonds, and strawberry salad.

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