- Cook Time
- Prep Time
- 3 cups snow peas (about 8 oz), trimmed
- 1 large carrot, cut into matchsticks
- 1½ tbsp white miso paste
- 1 tbsp peeled and minced fresh ginger
- 2 tsp orange zest, plus 1 tbsp fresh orange juice
- 2 tsp toasted sesame oil (NOTE: Toasted sesame oil is also referred to as Asian sesame oil.)
- 1½ tsp rice wine (NOTE: This is also known as Chinese cooking wine or Shaoxing. You can substitute with sake.)
- 1 tsp reduced-sodium soy sauce
- 1 lb bay scallops, patted dry
- 1/4 cup thinly sliced green onions (about 2), white and green parts
- 1 tbsp sesame seeds
- 1/2 tsp ground black pepper
- Butcher’s twine
- Preheat oven to 425°F. Soak 4 5-inch pieces of butcher’s twine in water.
- Cut 4 15-inch-long pieces of parchment paper. Mound one-quarter each of the snow peas and carrot in center of each piece of parchment. Set aside.
- In a large bowl, whisk together miso paste, ginger, orange zest, orange juice, sesame oil, rice wine and soy sauce. Add scallops and toss gently to coat. Spoon one-quarter of the scallop mixture onto each mound of snow pea mixture. Sprinkle with green onions, sesame seeds and pepper.
- Gather up all 4 edges of 1 of the parchment paper pieces to make a packet and tie with 1 piece of soaked butcher’s twine to secure. Repeat with remaining parchment paper and butcher’s twine. Transfer to a rimmed baking sheet. Bake until scallops are opaque throughout and vegetables are tender, about 15 minutes.
- Serving Size: 1 packet
- Calories: 161
- Carbohydrate Content: 14 g
- Cholesterol Content: 27 mg
- Fat Content: 4 g
- Fiber Content: 3 g
- Protein Content: 16 g
- Saturated Fat Content: 1 g
- Sodium Content: 369 mg
- Sugar Content: 10 g