Soy Ginger Glazed Sea Scallops With Stir Fry Vegetables
By: Andie Mitchell
Published: Friday, May 28, 2010 - 11:36am

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

1 Whisk all teriyaki sauce ingredients together in a small bowl and refrigerate for at least 30 minutes. 2 Heat sesame oil in a large frying pan over medium-high heat. Add vegetables and sauté for 5 minutes, until beginning to soften. 3 Stir in teriyaki sauce and allow mixture to come to a simmer. 4 Add scallops. Stir and cook mixture for 5 minutes, stirring occasionally until sauce thickens and scallops have turned an opaque white. 5 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. 6 Serve!

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.