Ginger Teriyaki Scallops
18
4 servings
INGREDIENTS
1 tablespoon grated onion
3 small garlic cloves, minced
1 tablespoon fresh ginger, grated
1 cup soy sauce
1 teaspoon sesame oil
1/2 cup sake or dry sherry
1/3 cup brown sugar
1 pound sea scallops
METHOD
1
Place all the ingredients except scallops into a small sauce pan and warm
gently until sugar has dissolved. Let cool.
2
Place scallops and half the liquid in a Ziploc bag and marinate in the
refrigerator for 1-3 hours.
3
Preheat griddle side on high for 10 minutes.
4
The scallops can be skewered or just placed individually onto the griddle.
Cook for 2 minutes on one side, then turn cook for 2 - 3 minutes longer. Do
not over cook.
PRESENTATION
The scallops can be served on skewers, with sauce on the side for dipping. Or stir
fry some snow peas ans red pepper strips, and place scallops ontop with extra sauce.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host