This dish comes fromo ne of DC’s most delicious seafood restaurants, The Oceanaire. No doubt the biggest trick to replicating Oceanaire’s scallops is finding the freshest possible. Barring a close relationship with a wholesale distributor the best option you have is to strike up a conversation with a local seafood retailer. Simply ask when their scallops arrived and then ask to give them a sniff. If the answer was today, and you only smell the sea (no fishy or pungent odors) then you can be relatively certain that your scallops are of the highest quality possible.

SO delish! I added more okra.

Provide a selection of traditional Indian curry condiments such as raisins or currents, peanuts or cashews, coconut, green or red bell peppers, sliced green onions, and chutney.

Fantastic side dish! You can also use canned corn. Serve with Miso Chicken and a bit of rice.

SO delicious! I marinated for one hour. It tasted much like teriyaki chicken (but without the sauce). It needed no additional seasoning. Great with the corn and edamame salad and a bit of rice.
“Executive chef Shawn Edelman of Ruby Foo’s in New York City dresses up ho-hum chicken breasts with a blend of ginger and spicy miso paste.”

I usually add meat to this dish. Can serve with egg rolls and hot and sour soup.

for oven baking fish