This is a simple but elegant dinner, especially if you serve the glazed scallops over a fresh bed of spinach or mixed greens. The salty-sweet and slightly nutty tone of the miso mixes well with the mirin. On the grill, It caramelizes nicely and adds a deeply rich taste to the grilled scallops.
Heat a charcoal or gas grill until very hot. Rub the grill grate with a little vegetable oil, and position grill 3 or 4 inches from the heat.
In a bowl, whisk together miso, mirin (or sake), sesame oil, and pepper.
Thread the scallops (through their equators) onto metal or soaked-wooden skewers. Brush scallops lightly with vegetable oil, and grill until they’re brown on the bottom and release easily from the grill, about 2 to 3 minutes.
Turn and brown for 1 to 2 minutes on the other side; total cooking time should be 3 to 5 minutes.
When they’re almost done, brush on both sides with the miso mixture, and continue to cook, turning once or twice, until the glaze caramelizes a bit and the scallops are done; take the scallops off the grill before the interior becomes totally opaque.
Sprinkle sesame seeds and green onion slices on each serving, and serve immediately.