Teriyaki Scallops And Green Onions Food

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.

SEARED SCALLOPS WITH CAPER, SHIITAKE AND GREEN ONION RELISH

Steps:

• For the caper, shiitake and green onion relish: Combine the shiitakes, green onions, olives, shallots, soy sauce, capers, garlic, chile flakes, mirin and sesame oil in a bowl and refrigerate overnight.
• When you are ready to cook, remove the relish from the refrigerator and bring it to room temperature, 20 to 30 minutes. Adjust the seasoning with salt and pepper.
• For the seared scallops: Score the scallops on one side with 4 small cuts in a hashtag pattern (#). Place the scallops on a towel and dry both sides.
• Heat the grapeseed oil in a skillet over high heat. Season the scallops with salt and pepper, add to the skillet and sear for 1 minute per side.
• Remove the skillet from the heat, add the butter and baste the scallops to finish cooking, 1 to 2 minutes.
• Place the relish on a plate and arrange the scallops around it.
• For the salad: Combine the alfalfa sprouts, green onions, lemon juice and olive oil in a bowl. Add salt and pepper and toss to combine.
• Place the salad in the center of the scallops. Serve immediately

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:

• 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 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.