Miso-Glazed Scallops

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2 tbsp white miso (I actually used a darker miso because that was what I had, shh don’t tell, but also feel free to do that too)

3 tbsp mirin, divided

3 tbsp sake, divided (seasoned rice vinegar also works)

2 tbsp sugar, divided

1 lb scallops (dry is ideal, but wet will work just fine, especially with the sugar-crust method here; see Notes)

2 tsp olive oil

2 to 3 tbsp sliced scallions (about 1 scallion)

Directions at tworedbowls.com

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