Wasabi grilled scallops with Japanese beans (Barbecue and Grilling)

 

                    Clean, fresh flavor, a hallmark of Japanese seaside cuisine, characterize this dish.

Serves 6 as main course, 12 as an appetizer

• 24 large sea scallops, trimmed of hard side muscles
• Toasted light or dark sesame seeds

Japanese beans

• 500 gr (1 lb) fresh Chinese long beans or French thin green beans
• 2 tablespoons sesame seeds
• 1 tablespoon sugar
• 2 tablespoons soy sauce
• 1 tablespoon yellow miso paste
• 1 tablespoon vegetable oil

1. Bring a large pot of salted water to a boil over high heat ; cook beans until tender-crisp, 2 to 3 minutes.
2. Drain and refresh in cold water ; pat dry and place in a large bowl.
3. In a small bowl, whisk together sesame seeds, sugar, soy sauce, miso paste and oil ; pour over beans, toss to coat and set aside.

Wasabi sauce

• 2 tablespoons wasabi powder
• 1 tablespoon packed brown sugar
• 2 tablespoon vegetable oil
• 1 tablespoon water
• 1 tablespoon soy sauce

1. In a bowl, whisk together wasabi powder, brown sugar, oil, water and soy sauce.

The scallops

1. Prepare a hot fire in your grill.
2. Rinse scallops under cold running water and pat dry ; brush scallops with wasabi sauce.
3. Grill scallops for 2 to 3 minutes per side, turning once, until opaque, somewath firm to the touch and with good grill marks.
4. Serve scallops atop beans and sprinkle with sesame seeds.

BON APPÉTIT