Scallops with Teriyaki Sauce


1 tsp sugar
2 tsp dry white wine
1 tbs Mirin
2 tbs soy sauce
1/4 cup flour
1/2 tsp white pepper
1 lb large sea scallops
1 tbs vegetable oil
crisp lettuce leaves
  • In a 2 cup measure, stir together, sugar, white win, mirin and soy sauce until sugar is dissolved. Set aside.
  • In a pie plate, combine the flour and white pepper.
  • Coat each scallop with flour mixture, then shake off excess.
  • In a wok or large frying pan over high heat add the oil.
  • When hot, add enough scallops to cover the bottom of the pan, but do not over crowd.
  • Cook for about 1 and 1/2 minutes, then turn and cook the other side for about 1 minute. Do not over cook.
  • when all scallops are cooked, pour off any remaining oil.
  • Return the pan to medium heat and add the sugar mixture, stirring constantly, until mixture slightly thickens.
  • Add cooked scallops and turn in simmering liquid until well coated, about 1 minute.
  • Serve each scallop in a lettuce leaf, along with remaining sauce.




10 min


5 min


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