Seared Scallops with Grilled Asparagus - alive magazine

Name: Seared Scallops with Grilled Asparagus - alive magazine
Ingredients: 1 Tbsp (15 mL) rice vinegar; 2 tsp (10 mL) low-sodium soy sauce or tamari; 3 tsp (15 mL) sesame oil, divided; 1 tsp (5 mL) maple syrup; 1 tsp (5 mL) miso paste; 1 tsp (5 mL) tahini; 1 tsp (5 mL) minced garlic; 1 tsp (5 mL) grated gingerroot; 1/4 tsp (1 mL) dried red pepper flakes; 1 lb (453 g) bunch asparagus, washed, dried, woody ends removed; 1 Tbsp (15 mL) canola oil; 8 large sea scallops like Hokkaido (see tip); Pinch salt; Pinch black pepper; 1 Tbsp (15 mL) black sesame seeds

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Spring asparagus and scallops get a delicious savoury treatment full of flavour from soy, ginger, garlic, miso, and chili flakes.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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