Seared Scallops Teriyaki Food

WOK SEARED SCALLOPS IN TERIYAKI TABASCO BUTTER SAUCE

Steps:

• Heat wok over high heat. Working in batches, add two tablespoons butter and melt. Add a generous splash of hot pepper sauce, or to taste. Add four scallops to sizzling butter mixture and sear both sides until nice and golden brown, about one minute per side. Season with salt and pepper. Remove scallops from wok to plate. Repeat until all the scallops are cooked.
• To the wok add the sugar peas and bell pepper and stir-fry for about 2 to 3 minutes until slightly soft yet still crunchy. If they are sticking you may need to add a dash of peanut oil to help out. Pour a large dash of your favorite teriyaki sauce into the wok and return the scallops to the wok. Give them a final toss and serve.

TOSHI'S NOODLES WITH SEARED SEA SCALLOPS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain and set aside.
• At the same time, combine broccoli with 2 to 3 tablespoons water in a microwave-safe bowl. Cover tightly and cook on high until tender, 3 to 4 minutes. Drain any liquid and set aside.
• Mix soy sauce, mayonnaise, chili crisp, gochujang, sugar, garlic powder, and ginger together in a medium bowl.
• Heat oil and butter in a wok over medium heat until butter is sizzling but before it turns brown. Add onion and saute for 1 minute. Add scallops; cook and stir until seared, about 3 minutes. Mix in steamed broccoli and saute for 1 to 2 minutes. Pour soy sauce mixture over top and quickly add drained spaghetti. Toss until thoroughly combined and cook until heated through, 2 to 3 minutes.
• Sprinkle green onion over top and serve.

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 RECIPE BY TASTY

Steps:

• Pat the scallops dry with a paper towel.
• Season with salt and pepper.
• In a large skillet set over medium-high heat, add the oil.
• When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes.
• Gently turn the scallops, and add the butter and garlic to the pan.
• Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more.
• Add the white wine, cook another 10 seconds.
• Serve with chives.
• Enjoy!

TERIYAKI SCALLOPS

Steps:

• 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.

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.

SEARED SCALLOPS WITH BOK CHOY AND MISO

Steps:

• Thinly sliced green onion tops Whisk first 4 ingredients and 1 tablespoon water in small bowl to blend. Set sauce aside.
• Heat 1 teaspoon vegetable oil and 1/4 teaspoon sesame oil in large nonstick skillet over medium-high heat. Add bok choy; cook until wilted and brown in spots, turning often with tongs, about 3 minutes. Divide bok choy between 2 plates. Add remaining 1 teaspoon vegetable oil and 1/4 teaspoon sesame oil to same skillet. Sprinkle scallops with pepper; add to skillet. Sear scallops until brown and just opaque in center, about 1 1/2 minutes per side. Remove pan from heat. Place scallops between bok choy. Add miso sauce to skillet; stir just until warm, about 3 seconds (if too thick, add more water by teaspoonfuls). Drizzle sauce over scallops and bok choy. Sprinkle with green onions.

SEARED SCALLOPS TERIYAKI

Steps:

• Place snow peas, carrots, mushrooms and asparagus into a steamer over boiling water. Cover and cook until tender, about 3 to 5 minutes.
• While vegetables are cooking, heat a nonstick skillet over high heat. Add scallops and let brown, about 2 minutes. Turn and cook until firm and opaque, about 2 minutes more. Remove from heat and add teriyaki sauce.
• Toss vegetables with soy sauce and rice vinegar. Divide vegetables among 4 plates, top with scallops and serve.

TERIYAKI MARINATED SCALLOPS

Steps:

• Marinade scallops overnight.
• Preheat oven 400F degrees.
• Drain scallops& reserve marinade.
• Wrap scallops in bacon strips and fasten w/ toothpick.
• Bake 10-15 minutes.
• Take reserve marinade and boil for 1 minute.
• Serve sauce on the side.