MISO SCALLOPS OVER GLASS NOODLES WITH BROCCOLI AND SUMMER SQUASH

Preheat oven to 425 degrees.

Combine the mirin, sake, and miso in a sauce pan and bring to a boil, whisking until smooth.  Add the sugar and cook for 1 more minute whisking constantly until the sugar dissolves.  Let cool to room temperature.

If needed, remove the little tough muscle on the side of the scallops and place in a small bowl with ½ cup of the marinade.  Let sit for 15-20 minutes.

Line a large baking sheet with foil and coat with non-stick spray.  Spread the broccoli florets and squash in an even layer on the sheet.  Drizzle with 2 tablespoons of the oil and season with the salt and pepper.  Drizzle the remaining marinade over the top of the vegetables.  Bake for 10 minutes, remove from oven, toss the vegetables, and redistribute in an even layer.  Bake for 10 more minutes until lightly browned and tender.  Remove from oven and set aside.

Heat the remaining tablespoon of peanut oil in a large deep skillet over medium high heat.  When the pan is very hot, add the scallops, one by one, shaking off any excess marinade.  Sear until golden and caramelized, about 1-1 ½ minutes per side, depending on the size of the scallops.  Remove from the pan and set aside.

Reduce the heat to medium and add the noodles and vegetables with any liquid that has formed and toss in the pan drippings from the scallops scraping up any brown bits.  Add the soy sauce, basil, and any remaining marinade from the scallops and toss until everything is well coated.

Serve the noodles and veggies topped with the scallops and sprinkled with scallions.