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Seared scallops with gingered teriyaki sauce

Seared scallops with gingered teriyaki sauce

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Looking for a quick and easy appetizer to serve for the holidays? You just found it. Make these honey ginger teriyaki scallops and fall in love with the flavors.
Course Appetizer, Snack
Cuisine Japanese
Prep Time 7 minutes
Cook Time 15 minutes
Total Time 22 minutes
Servings 4 people
Author Connie Veneracion

Ingredients

For the sauce

  • ¼ cup light soy sauce I used Kikkoman
  • ¼ cup sake
  • ¼ cup mirin
  • ¼ teaspoon grated ginger optional

To cook the scallops

  • 12 large scallops
  • salt
  • pepper
  • ¼ cup cornstarch
  • 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.

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.