Sunday, March 8, 2009

Teriyaki Scallops

I love scallops and this recipe could not be easier. If you come home this week and just feel like zapping something in the microwave for dinner, give this a try, it is quick and take very minimal effort.

Preheat your broiler and lets get cooking.

I told you this is easy. You need some scallops, soy sauce, mirin (a sweet rice wine), Sherry and some sugar.

Get those combined in a bowl. I used another of my cute Pyrex finds.

Send the scallops in for a little soak for about 10 minutes.

Spread the scallops on a baking sheet and get them in your broiler for about 5 minutes.

Give them a flip, brush them with some more of the marinade and let them cook for about 5 minutes more.

Grab them from the broiler and you are ready to eat! I served this with some rice but you can make some asparagus like the recipe above calls for. Either way, you have a delicious seafood dish ready to go with little to no effort.



  1. Scallops are one of the few types of sea food we find that are still wild and fresh -- and yummy!! The recipe seems perfect and we shall bark at Mom to try it.

    Jake and Just Harry

  2. Those do look like tasty little morsels!

  3. Yummy, yummy. I missed the hot and sour soup. I am going back to find it now.

  4. this is what annoys me about living in the UK........well Scotland.

    We have some of the finest fish and shell fish on our shores here, and the cleanest and most beautiful water........

    and yet, can I buy fresh scallops anywhere, or mussels, or any other type of fish, other than haddock......I cannot source prawns, langoustines, lobster, crab, scallops, and why? Because the UK is not a place for fish eaters, other than boring old fish and chips.

    Hence, huge lorries (trucks?) speed down the motorways over to Europe, Spain, France etc, to the fish markets there. And we have nothing.

    I adore scallops!

  5. ::Applauds you::

    I made a version of these scallops tonight. I marinated them in balsamic and garlic, then broiled them. YUM! I am on a balsamic kick lately and want it on everything.