Soy Ginger Glazed Sea Scallops With Stir Fry Vegetables


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:
1/2 pound sea scallops
2 teaspoons sesame oil
1 teaspoon cornstarch (optional, but it does help to make the sauce nice and thick)


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.




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.


2.0 servings


Friday, May 28, 2010 - 11:36am


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