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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.

Adapted from Cooking Light.

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