Teriyaki Scallops
Bring a touch of elegance to your table with these irresistibly succulent Teriyaki Scallops, a seafood dish that’s as quick to prepare as it is delicious. Featuring tender seared scallops coated in a luscious homemade teriyaki glaze made with soy sauce, mirin, garlic, and ginger, this recipe delivers a perfect balance of savory, sweet, and umami flavors. The rich teriyaki sauce, thickened to glossy perfection, clings to the golden-brown scallops, making every bite a burst of flavor. Garnished with sesame seeds and thinly sliced scallions, these Teriyaki Scallops can be served as a stunning standalone entrée or paired with steamed rice and sautéed vegetables for an elegant, restaurant-quality meal at home. Ready in just 25 minutes, this recipe is perfect for busy weeknights or impressive dinner parties.
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Recipe Information
Ingredients
- 12 pieces Large scallops
- 0.25 cup Soy sauce
- 0.25 cup Mirin (sweet rice wine)
- 2 tablespoons Brown sugar
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 1 teaspoon Cornstarch
- 1 tablespoon Cold water
- 1 teaspoon Sesame seeds (for garnish)
- 2 stalks Scallions (thinly sliced, for garnish)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Pat the scallops dry with paper towels, then season both sides with salt and black pepper. Set aside.
In a small bowl, whisk together soy sauce, mirin, brown sugar, minced garlic, grated ginger, and sesame oil to create the teriyaki sauce.
In a separate small bowl, mix the cornstarch and cold water to form a slurry. Set aside.
Heat a non-stick skillet over medium-high heat, and add the vegetable oil.
Once the oil is hot but not smoking, gently place the scallops into the skillet. Cook for 2-3 minutes per side until they develop a golden crust and are just opaque in the center. Remove scallops from the skillet and set aside on a plate.
Lower the heat to medium and add the teriyaki sauce to the same skillet. Let the sauce simmer for 1-2 minutes.
Stir in the cornstarch slurry to thicken the sauce. Cook for another minute while stirring until the sauce reaches your desired consistency.
Return the scallops to the skillet and gently toss to coat them in the teriyaki glaze. Cook for an additional 1-2 minutes to ensure the flavors meld together.
Transfer the glazed scallops to a serving plate and sprinkle with sesame seeds and sliced scallions for garnish.
Serve immediately and enjoy your Teriyaki Scallops as a standalone dish or alongside steamed rice or stir-fried vegetables.
Nutrition Facts
Calories |
244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 1041 mg | 45% | |
| Total Carbohydrate | 17.9 g | 6% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 13.1 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 391 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
