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[Hotategai Teriyaki]

Teriyaki Scallops
[Hotategai Teriyaki]

Image of Teriyaki Scallops<br/>[Hotategai Teriyaki]

2 tablespoons (30ml) soy sauce
1 tablespoon (15ml) mirin
2 teaspoons (10ml) sake
1 teaspoon (5ml) sugar
1 pound (450 g) large scallops (trimmed, if desired)
8 ounces (225 g) asparagus
2 cups (625ml) water
teaspoon (1ml) salt
1 tablespoon (15ml) vegetable oil


Serves: 4


1. Mix soy sauce, mirin, sake and sugar in medium bowl; stir to dissolve sugar. Add scallops; let stand 10 minutes, turning occasionally. Drain scallops, reserving marinade.

2. Cut asparagus spears crosswise into halves. Heat water and salt to boiling in 2 quart (2l) saucepan over high heat; add asparagus. Reduce heat to medium-high; boil gently until crisp tender, 3 to 5 minutes. Drain; keep warm.

3. To fry scallops: Heat oil in 8 or 10 inch (20 or 25cm) skillet over medium heat. Add scallops; cook until light brown, about 2 minutes. Turn scallops over; cook just until opaque in center and cooked through, 1 to 2 minutes. Reduce heat to low. Add marinade; cook just until scallops are well coated and sauce is hot, about 1 minute.

4. To broil scallops: Heat broiler; brush broiler rack with oil. Place scallops on rack; brush lightly with marinade. Broil about 4 inches (10 cm) from heat source until brown, 4 to 5 minutes. Turn scallops; brush lightly with marinade. Broil just until scallops are opaque in center and cooked through, 4 to 5 minutes.

5. Serve immediately with asparagus; pass pan juices from skillet or remaining marinade, if desired.

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