Ingredients:
1 (12 ounce package) frozen sea scallops, (about 15-16 scallops) defrosted
1 ½ tbsp miso paste
1 ½ tbsp mirin
1 tbsp sriracha
1 tbsp honey
1 tbsp vegetable oil
2-3 scallions, chopped thinly for garnishing
Directions:
Heat grill until very hot.
Whisk miso paste, mirin, sriracha and honey in a small bowl.
Brush grill grate with a little oil.
Thread the scallops with skewers.
Brush the scallops with oil and grill until almost done. Scallops should release easily from grill, about 2 minutes.
Brush miso sriracha mixture on the scallops on both sides.
Grill turning once or twice until the glaze caramelizes a little bit and the scallops are cooked through. Total grilling time should be around 3-5 minutes for the scallops to be done.
Serve with sliced scallions and lemon wedges.
