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.
For the sauce
- 2 tablespoons toasted sesame seeds
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.
Updated from a recipe originally published in 5/22/18
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.
Looking for Filipino food?Check out CASA Veneracion’s Modern Filipino recipes!