Name: Seared Scallops with Gingered Teriyaki Sauce
Prep time: 7 min
Cook time: 15 min
Total time: 22 min
Ingredients: ¼ cup light soy sauce (I used Kikkoman); ¼ cup sake; ¼ cup mirin; ¼ teaspoon grated ginger (optional); 1 tablespoon honey (optional); 12 large scallops; salt; pepper; ¼ cup corn starch; cooking oil; 2 tablespoons toasted sesame seeds

Seared Scallops with Gingered Teriyaki Sauce

Connie Veneracion

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.

Seared Scallops with Gingered Teriyaki Sauce Sprinkled with Toasted Sesame Seeds

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Prep Time 7 mins

Cook Time 15 mins

Total Time 22 mins

Course Appetizer, Snack

Cuisine Japanese

Servings people

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

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Keyword Scallops, Seafood, Teriyaki Sauce

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Keyword Scallops, Seafood, Teriyaki Sauce