Teriyaki Scallops Recipe #191181
These are so good. Easy to make and well worth it.
by ~Nimz~
50 min | 30 min prep
SERVES 4
- 2 tablespoons soy sauce
- 1 tablespoon rice wine
- 2 teaspoons sake or dry sherry
- 1 teaspoon sugar
- 1 lb large scallop
- 1/4 teaspoon kosher salt
- 8 ounces asparagus, diagonally sliced into 2 inch lengths
- 1 tablespoon vegetable oil
- Combine soy sauce, rice wine, sake (or dry sherry) and sugar in medium bowl and stir until sugar is dissolved.
- Add scallops and let stand for 30 minutes, turning occasionally.
- Meanwhile, bring 2 1/2 cups water and salt to a boil in medium saucepan over high heat.
- Add asparagus.
- Reduce heat to medium-high.
- Cook 3 to 5 minutes or until crisp-tender.
- Drain asparagus and keep warm.
- Drain scallops, reserving marinade.
- Preheat broiler.
- Line broiler pan with foil.
- Brush broiler rack with vegetable oil.
- Place scallops on rack.
- Brush lightly with marinade.
- Broil about 4 inches from heat source 4-5 minutes or until brown.
- Turn scallops with tongs and brush lightly with marinade.
- Broil 4 to 5 minutes or just until scallops are opaque in center.
- Serve immediately with asparagus.
- Garnish as desired.
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5 stars