Teppenyaki Scallops
Serves: 2
Jolie Turcotte
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
41
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 medium
Zucchini (thinly sliced on the bias)1 tsp
Ginger (grated)4 tbsps
Soy Sauce (divided)2 tbsps
Rice Wine Vinegar2 tbsps
SakeDirections:
1
Put a large skillet or a wok over medium-high heat and brush it with a little oil
2
When the pan is hot, add the zucchini slices in 1 layer and cook until they are lightly browned, about 1 minute
3
Turn them over and cook for another minute
4
Remove them to a plate
5
Brush the pan with some more oil and add the onions, squash, scallion whites, ginger, and chile pepper
6
Give them a good stir and cook until they begin to soften, about 3 to 4 minutes
7
Add 2 tablespoons of soy sauce and 1 tablespoon rice wine vinegar
8
Add the edamame, cook for another minute
9
Remove them to another plate
10
Brush the pan with some more oil and add the mushrooms and garlic
11
Cook until the mushrooms start to release their juices and add 1 tablespoon of soy sauce
12
Cook until most of the liquid has evaporated and remove them to a plate
13
Carefully wipe out the pan and brush it with some more oil
14
Add the scallops and cook them until they are nicely browned on both sides, about 1 to 2 minutes per side
15
Add the sake and cover the pan to steam the scallops and cook them through, about another 2 to 3 minutes
16
To serve: Divide the zucchini and lay them across each of 2 plates in a neat diagonal row
17
Divide the squash edamame mixture into 2 even, neat piles on the zucchini
18
Cut the scallops in half horizontally to make 2 even rounds
19
Lean the scallops seared sides up on the pile of the squash edamame mixture
20
Top each pile with a piece of mushroom
21
Garnish with the scallion greens and drizzle with the remaining soy sauce and rice wine vinegar