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Ideal for Valentines or any dinner party, these teriyaki scallops are a quick yet impressive starter. They’re sweet, spicy and ready in just fifteen minutes.

asian scallops

Scallops are one of the easiest seafood to cook, so long as you know that they cook very quickly on a high heat, you can’t go far wrong. Searing them is over in a matter of minutes so it’s best to have everything else ready before they hit the pan.

The first thing to do is to prepare the scallops. Here’s our guide:

How to prepare scallops

Although the orange roe on the scallop is edible, it cooks much quicker than the scallop meat and so it’s best to separate the two before cooking. Simply grasp the roe and slide a thumb between the scallop meat.

Although most people discard the roe, it has a wonderfully creamy texture and is certainly worth trying if you never have before. Just add it to the pan 30 seconds before the end of cooking time. 

Next, find the small tag-like side muscle that attaches the scallop to the shell. You’ll notice it is whiter and firmer than the rest, although this is also edible, it can be very tough. Just pinch it and tear it away.

Pat the scallops dry with a paper towel or clean tea towel.

If you’re unsure about any of these steps, you can ask us to prepare them for you in store or show you how to do it for the first time.

asian scallop

Teriyaki Scallops

 To feed two as a starter

6 Large scallops

2 thin slices of ginger, cut in to matchsticks

1 Chilli, finely sliced
1 Garlic clove, minced,
100ml Soy sauce
50ml Water
1 Tbsp Rice wine
1 Tbsp Sesame oil
40g Brown sugar
1/2 tsp Cornflour or arrowroot

Preparing the glaze
In a small saucepan, combine all of the glaze ingredients apart from the cornflour. Leave on a low heat for 10 minutes, stirring regularly until the sugar has dissolved.

When you are ready to cook the scallops, mix together the cornflour with a little cold water then add it to the glaze. Bring to a simmer to thicken the sauce just before serving.

Cooking the scallops

With a skillet or frying pan over a high heat, add a little oil. Once the pan has come to temperature, gently place each scallop down in a circle moving clockwise. Once the first scallop has been in for 90 seconds, begin turning the circle over in the same direction. After 90 seconds on the second side, remove the scallops from the pan. The scallops should have caramelised on both sides, the meat should be opaque.

Serve with stir fried pak choi and drizzle the glaze over the top. Garnish with sesame seeds and spring onion.