Teriyaki Scallops Food

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.

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.

TERIYAKI SCALLOPS

Steps:

• Trim the scallops.
• Bring the remaining ingredients to a boil. Add the scallops and cook 3-4 minutes until well glazed.

TERIYAKI SHRIMP AND SCALLOP KEBABS

Steps:

• GLAZE:.
• Combine first 6 ingredients in a small saucepan over medium-high heat.
• Bring to a boil, and cook for 2 minutes.
• CORNSTARCH MIXTURE:.
• Combine cornstarch and water.
• Stir cornstarch mixture into soy sauce mixture.
• Bring to a boil; cook 1 minute.
• KEBABS:.
• Thread 2 shrimp, 2 scallops, 4 mushroom halves, and 3 green onion pieces alternately onto each of 8 (12-inch) skewers.
• Brush kebabs with oil, and place on a grill rack coated with cooking spray; cook for 3 minutes.
• Turn kebabs, and brush with half of soy sauce glaze; cook for 1 minute.
• Turn kebabs.
• Brush with remaining glaze; cook 1 minute or until seafood is done.

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.

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 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.