Soy Ginger Glazed Sea Scallops With Stir Fry Vegetables

Photo: Andie Mitchell

Ingredients

For the Teriyaki Sauce:

1/4 cup soy sauce

1 teaspoon dark sesame oil

1 tablespoon brown sugar

1 tablespoon ginger, peeled and minced

2 tablespoons chopped scallions

1 teaspoon garlic, minced

2 teaspoons sesame seeds, toasted

For the Stir Fry:

2 cups sliced red bell pepper

2 cups sliced yellow bell pepper

1 cup chopped asparagus

1/2 pound sea scallops

2 teaspoons sesame oil

1/2 cup teriyaki sauce

1 teaspoon cornstarch (optional, but it does help to make the sauce nice and thick)

Preparation

Whisk all teriyaki sauce ingredients together in a small bowl and refrigerate for at least 30 minutes.

Heat sesame oil in a large frying pan over medium-high heat. Add vegetables and sauté for 5 minutes, until beginning to soften.

Stir in teriyaki sauce and allow mixture to come to a simmer.

Add scallops. Stir and cook mixture for 5 minutes, stirring occasionally until sauce thickens and scallops have turned an opaque white.

In a small cup, mix cornstarch with two teaspoons of cold water until disolved. Stir into the pan and let mixture come to a simmer for one minute to thicken fully and coat the scallops and vegetables.

Serve!

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About

This meal felt like springtime to me. Full of color and fresh, bright flavor. The homemade teriyaki sauce that I use in this recipe is the same that I use for most of my stir fries. It is unbelievably tasty- just the right combination of sweetness from brown sugar, spice from ginger, and savory from soy sauce and garlic. And scallops- oh boy. I just love the texture and mild flavor of these shell fish. Such a versatile ingredient.