Teriyaki Scallops Recipes

TERIYAKI BACON WRAPPED SCALLOPS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.
• Whisk teriyaki sauce, brown sugar, and ginger in a bowl.
• Wrap each piece of scallop with a strip of bacon and secure with a toothpick. Dip each bacon wrapped scallop in the teriyaki sauce mixture and arrange on one of the prepared baking sheets.
• Broil in preheated oven until lightly charred, about 6 minutes. Flip scallops and transfer to the clean baking sheet and return scallops to the oven. Continue to broil until bacon is charred on the second side, about 6 minutes more.

SEARED SCALLOPS TERIYAKI

Steps:

• combine all ingredients except scallops and cornstarch in food processor. place scallops in marinade for 30 minutes. remove scallops and sear in two tablespoons of unsalted butter and a splash of olive oil until lightly browned on each side. Remove scallops and pour in reserved marinade. Wisk in cornstarch until slightly thickened. You may want to use water to perfect the consisitency if your sauce is too thick. Place scallops over sticky rice and spoon marinade over top.

SEA SCALLOPS WITH TERIYAKI GLAZE

Steps:

• Peel off the muscle on the side of the scallop and discard. Slice in half, crosswise to make 2 round pieces from each scallop. Season with salt and pepper. Heat a large saute pan over medium-high heat. When the pan is hot, add the oil and sear the scallops for 15 to 30 seconds on each side. Remove from the pan and set aside. Pour any excess oil out of the pan and discard. Carefully deglaze with sake while the pan is off the heat. Return the pan to the heat. Add the soy sauce, ginger, garlic, honey, and barbecue sauce. Bring to a boil, lower to a simmer, and cook until thickened. Add the scallops back to the pan and toss to coat and heat through. Remove from the heat and add the green onions. Serve immediately over wasabi mashed potatoes.;
• Cut the potatoes into large pieces of equal size. Put in a medium-size pot and cover with salted water. Bring to a boil and cook until tender. Drain thoroughly. Pass through a food mill and whip in the butter, hot cream and roasted garlic puree.
• Blanch the spinach in boiling salted water for 10 seconds. Refresh in ice water. Drain thoroughly. Transfer to a blender and add wasabi powder. Process to a puree. Stir into warm mashed potatoes. Season with salt and pepper, to taste.

TEPPENYAKI SCALLOPS

Steps:

• Put a large skillet or a wok over medium-high heat and brush it with a little oil. When the pan is hot, add the zucchini slices in 1 layer and cook until they are lightly browned, about 1 minute. Turn them over and cook for another minute. Remove them to a plate.
• Brush the pan with some more oil and add the onions, squash, scallion whites, ginger, and chile pepper. Give them a good stir and cook until they begin to soften, about 3 to 4 minutes. Add 2 tablespoons of soy sauce and 1 tablespoon rice wine vinegar. Add the edamame, cook for another minute. Remove them to another plate.
• Brush the pan with some more oil and add the mushrooms and garlic. Cook until the mushrooms start to release their juices and add 1 tablespoon of soy sauce. Cook until most of the liquid has evaporated and remove them to a plate.
• Carefully wipe out the pan and brush it with some more oil. Add the scallops and cook them until they are nicely browned on both sides, about 1 to 2 minutes per side. Add the sake and cover the pan to steam the scallops and cook them through, about another 2 to 3 minutes.
• To serve: Divide the zucchini and lay them across each of 2 plates in a neat diagonal row. Divide the squash edamame mixture into 2 even, neat piles on the zucchini. Cut the scallops in half horizontally to make 2 even rounds. Lean the scallops seared sides up on the pile of the squash edamame mixture. Top each pile with a piece of mushroom. Garnish with the scallion greens and drizzle with the remaining soy sauce and rice wine vinegar.

TERIYAKI BACON WRAPPED SCALLOPS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.
• Whisk teriyaki sauce, brown sugar, and ginger in a bowl.
• Wrap each piece of scallop with a strip of bacon and secure with a toothpick. Dip each bacon wrapped scallop in the teriyaki sauce mixture and arrange on one of the prepared baking sheets.
• Broil in preheated oven until lightly charred, about 6 minutes. Flip scallops and transfer to the clean baking sheet and return scallops to the oven. Continue to broil until bacon is charred on the second side, about 6 minutes more.

TERIYAKI SCALLOPS AND GREEN ONIONS

Steps:

• Preheat broiler. Blend teriyaki sauce and 1 teaspoon wasabi in medium bowl, adding more wasabi if desired. Transfer 3 tablespoons sauce mixture to small bowl and reserve. Mix scallops into sauce in medium bowl; let stand 10 minutes.
• Thread 6 scallops onto each of 2 skewers. Thread all onions onto remaining 2 skewers by pushing 1 skewer through bulbs of all onions and another skewer (parallel to first) through all onions 2 inches above bulbs.
• Place scallops and onions on broiler pan; brush with marinade. Broil until scallops are just opaque in center and onions are charred, turning occasionally and brushing with marinade, about 6 minutes total. Sprinkle with sesame seeds. Serve with reserved sauce mixture.

TERIYAKI BACON WRAPPED SCALLOPS

Steps:

• Preheat oven to 450ºF.
• Combine the scallops and the teriyaki sauce in a shallow bowl and marinate for about 15 minutes minimum, I usually go all the way to 1 hour if I use whole scallops.
• While the scallops are marinating, line up half of the water chestnuts on a plate or on your cutting board. Optional, place a slice of the pickled ginger on each one, then top with another slice of water chestnut. Place a marinated scallop on top of the water chestnut tower. If using whole sea scallops, you will be placing the sliced water chestnut on the side of the scallop.
• Spread the bacon slices out on a cutting board, as many as you have room for. Place a water chestnut-scallop tower on the end of a bacon slice, then roll the bacon around the tower - you should have 2 bacon sides and 2 exposed water chestnut scallop sides. Put a toothpick through the tower to hold the bacon in place.
• If using whole scallops you will actually roll the bacon around the scallop, just as you wrap bacon around a Fillet Mignon, placing the water chestnut between the bacon and the scallop, using the toothpicks to hold the wrapped bacon slice, and chestnut.
• Arrange the bacon-wrapped scallops on a broiler pan or a rack on a baking sheet and transfer to the oven for 15 minutes or until the bacon is crispy.
• The key ingredient to getting this recipes unique flavor is using Apple Wood Smoked, Peppered, thick slice bacon.