Kitchenbelle

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.

Filed under: fish |