Seared Scallops with Gingered Teriyaki Sauce
Lightly seasoned pan-seared scallops are drizzled with reduced teriyaki sauce optionally mixed with grated ginger (which technically transforms it into shigureni sauce) and a little honey. Toasted sesame seeds on top add a lovely contrast in texture. Make these honey ginger teriyaki scallops and fall in love with the flavors.
Ingredients
For the sauce
- ¼ cup light soy sauce, I used Kikkoman
- ¼ cup sake
- ¼ cup mirin
- ¼ teaspoon grated ginger, optional
- 1 tablespoon honey, optional
To cook the scallops
- 12 large scallops
- salt
- pepper
- ¼ cup corn starch
- cooking oil
To garnish
- 2 tablespoons toasted sesame seeds
Instructions
Make the sauce
- Pour the soy sauce, sake and mirin into a small sauce pan. Stir in the ginger.
- Boil uncovered over medium heat until reduced by half. It takes 10 to 12 minutes.
- Off the heat, stir in the honey.
Cook the scallops
- Place three or more layers of kitchen paper on your working area.
- Arrange the scallops on the layers of kitchen paper.
- Take more kitchen paper, place over the scallops then press gently to remove excess liquid.
- Sprinkle the scallops very lightly with salt and pepper.
- Dredge the two flat sides of each scallop in starch; shake off the excess.
- In a wide frying pan, heat enough cooking oil to reach a depth of a quarter inch.
- Lay the starched side of the scallops in the hot oil. Over VERY HIGH heat, sear the scallops for a minute or so then flip to brown the opposite side. DO NOT OVERCOOK. A total of two to three minutes cooking time is enough.
Assemble the dish
- Arrange the cooked scallops on a plate.
- Drizzle the sauce over the scallops.
- Top the scallops with toasted sesame seeds.
- Serve at once.
Notes
Updated from a recipe originally published in 5/22/18 Looking for Filipino food?Visit CASA Veneracion for modern twists on favorite classics!
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