Teriyaki Seared Scallops
I wanted to make a protein to accompany our soba noodle salad. We had some frozen scallops in the freezer (<GASP>—frozen scallops?!) Yes, Trader Joe’s sells bags of frozen scallops and I keep them on hand for quick weeknight suppers. Though they don’t compare to fresh scallops, I think they are quite good!
So I cooked them on our grill pan in this teriyaki glaze. They were the perfect addition to our noodles!
Teriyaki Seared Scallops:
- 1/4 cup low-sodium soy sauce
- 3 tablespoons dark brown sugar
- 1 1/2 tablespoons rice wine vinegar
- 1 tablespoon minced peeled fresh ginger
- 1/4 teaspoon crushed red pepper
- 2 garlic cloves, minced
- 12 sea scallops
- scallions, sliced, for garnish
Heat grill pan.
Combine first 6 ingredients in a small saucepan over medium-high heat. Bring to a boil, and cook for 2 minutes. Remove from heat.
Rinse scallops then pat them dry.
Place scallops on grill pan. Carefully brush tops of scallops with half of glaze. After a few minutes flip scallops and carefully brush exposed sides with remaining glaze. Cook 1 minute or until scallops are done. Top with sliced scallions.