Get ready to impress with my Teriyaki Scallops! This quick and easy recipe features succulent pan-seared scallops brushed with a homemade teriyaki sauce and topped with fresh green onions, delivering a restaurant-quality taste in under 10 minutes! Perfect as a co-main dish for a seafood feast, these scallops are not only delicious but also a breeze to prepare, making them an exciting addition to your dinner table. Trust me, you’ll want to whip these up right away!
Why I Love This Recipe
I absolutely love this Teriyaki Scallops recipe because it combines simplicity with incredible flavor! Using my pan-searing technique from my Pan Seared Japanese Style Scallops and Seared Scallops with Spicy Mayo, I’ve crafted a dish that highlights juicy scallops brushed with my homemade Teriyaki Sauce made from just four fresh ingredients!
This dish is perfect for a quick dinner or a co-main course that pairs beautifully with other seafood dishes like my White Wine Steamed Clams or Japanese Fried Calamari. You’ll savor the sweet and savory flavors that make every bite delightful, all while preparing it in under 10 minutes! If you’re looking for an easy way to enjoy restaurant-quality scallops at home, then you need to try my recipe right now!
Ingredients
Ingredients
- 9-12 Sea Scallops – fresh dry sea scallops, no brine. If using frozen, make sure to defrost the night before in the refrigerator with proper drainage.
- 1/8 tsp Salt – fine sea salt recommend.
- 1/8 tsp Black Pepper – ground.
- 1 tbsp Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- 1/2 Stalk Green Onion – sliced green onion scallions, topping.
- 3 tbsp Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets. Helps round out the flavor of the teriyaki sauce.
- 2 tbsp Sweetener – use your preferred sweetener.
- 2 tbsp Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free. Used as the base flavor for the teriyaki sauce.
- 1 tsp Corn Starch – standard corn starch used as a thickener. Can also use your thickener of choice.
🍶 Mirin Note
While Mirin is a traditional ingredient in teriyaki sauce, this recipe accommodates for the potential unavailability of mirin in certain locations by adjusting the ratio of Japanese sake and sweetener.
Essential Kitchen Equipment
Directions
☑ Before Getting Started
I recommend using a Large Frying Pan, providing ample space for the scallops to sear evenly.
Step 1 Begin by gently patting the sea scallops dry with a paper towel, ensuring they are moisture-free. Lightly season with salt and black pepper.
Step 2 Combine corn starch and water in a mixing bowl to prepare your corn starch slurry.
Step 3 In a large skillet over medium heat, mix Japanese sake, soy sauce and sweetener. Let the sauce come to a gentle boil, then lower the heat to simmer. Stir in the corn starch slurry and simmer until the sauce thickens, about 1 minute and set aside.
Step 4 Heat a large skillet with cooking oil. Once the oil is preheated, reduce the heat to medium. Add the scallops and cook for 90 seconds until browned. Flip the scallops and cook for another 90-120 seconds until a nice golden sear forms, then transfer to a serving plate.
🍳 Searing Pro Tip
When searing scallops, Do Not Move. Avoid Overcrowding and Avoid Overcooking them to prevent them from becoming chewy.
🌡 Internal Temperature Check
To ensure your scallops are done, check with a thermometer to ensure they reach an Internal Temperature of 115°F.
Step 5 Brush teriyaki sauce onto each scallop and top with sliced green onions.
🌿 Garnishing Pro Tip
For enhanced presentation, consider garnishing with a light sprinkle of Toasted Sesame Seeds.
Recipe Variations
For a tasty twist, try making Hibachi Style Scallops! Use the same pan-searing technique, but swap my Teriyaki Sauce for rich garlic butter. Serve the seared scallops with my Hibachi Ginger Sauce to bring out a delicious, savory flavor!
Pairing Recommendations
Create a delightful seafood feast at home by pairing with a fresh green salad dressed in my Japanese Style Ginger Dressing. I recommend complementing this with a side of Baked Salmon Belly or my Japanese Style Boiled Squid, which both enhance the oceanic flavors of the scallops. For a hearty touch, add a serving of Garlic Chicken Fried Rice alongside a warm bowl of Clam Miso Soup!
Frequently Asked Questions
Can I use frozen scallops?
Yes, but make sure to thaw them completely the night before in the fridge and pat them dry before cooking to achieve a good sear.
How thick should the teriyaki sauce be?
The sauce should reach a glaze-like consistency after simmering for about a minute.
Can I make the teriyaki sauce ahead of time?
Yes, you can prepare the sauce in advance and store it in the refrigerator.
What cooking oil is best for searing scallops?
Use a high smoke point oil, like canola or safflower oil, for the best results.
Storage Tips
To store leftovers, place them in an airtight container and refrigerate. Properly stored, they will last for 3 to 5 days.
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Watch How To Make It
Teriyaki Scallops
Ingredients
Scallops
- 9-12 Scallops dry sea scallop, medium sized
- 1/8 tsp Black Pepper
- 1/8 tsp Salt
- 1 tbsp Cooking Oil neutral, no flavor
- 1/2 Stalk Green Onions sliced
Teriyaki Sauce
- 3 tbsp Japanese Sake
- 2 tbsp Sweetener your preferred sweetener
- 2 tbsp Soy Sauce
- 1/2 tsp Corn Starch
- 1 tsp Water
Instructions
- Gather all the ingredients.
- Pat dry the scallops to make sure they are moisture free then lightly sprinkle on some salt and black pepper.
- In a mixing bowl, combine corn starch and water to make a corn starch slurry.
- Prepare teriyaki sauce by mixing in Japanese sake, soy sauce and sweetener in a large skillet. Let the sauce come to a gentle boil, then lower the heat to a simmer. Stir in the corn starch slurry and simmer until the sauce thickens, about 1 minute. Set it aside.
- In a large skillet, heat cooking oil over high heat. Once the oil is hot, reduce the heat to medium and carefully add the scallops. Cook for 1.5 minutes or until browned. Flip the scallops and cook the other side for 1.5-2 minutes until they form a golden sear. Transfer to a serving plate.
- Brush on the teriyaki sauce and top with sliced green onions.
Nutrition
*Values Based Per Serving
