Grilled Miso Marinated Scallops with Hijiki Salad

Ingredients

• 1/2 cup sake
• 1/4 cup canola oil
• 1/2 cup light miso paste
• 2 tablespoons minced ginger
• 2 tablespoons sugar
• 1 teaspoon coarse ground black pepper
• 12 large scallops (U-15)
• 1 cup dried hijiki seaweed (can substitute wakame)
• 2 tablespoons rice wine vinegar
• 2 teaspoons sesame oil
• 2 tablespoons sliced scallions, green part only
• 1 teaspoon sugar
• Salt and white pepper to taste
• 1 cup cucumber, peeled, seeded and finely diced

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