Soy Ginger Glazed Sea Scallops with Stir Fry Vegetables

November 27, 2024

45

medium

2

  • Prepare the Teriyaki Sauce:
    • In a small bowl, whisk together all the teriyaki sauce ingredients until well combined. Cover and refrigerate for at least 30 minutes to let the flavors meld.
  • Sauté the Vegetables:
    • Heat sesame oil in a large frying pan or wok over medium-high heat.
    • Add the mixed vegetables and sauté for about 5 minutes, stirring occasionally, until they start to soften.
  • Simmer with Sauce:
    • Pour the prepared teriyaki sauce into the pan with the vegetables. Stir well and bring the mixture to a simmer.
  • Cook the Scallops:
    • Add the sea scallops to the pan. Stir gently and cook for about 5 minutes, or until the scallops turn an opaque white and are cooked through.
  • Thicken the Sauce:
    • In a small cup, mix the cornstarch with two teaspoons of cold water until fully dissolved.
    • Stir the cornstarch mixture into the pan and allow the sauce to simmer for an additional minute, thickening to coat the scallops and vegetables.
  • Serve and Enjoy:
    • Spoon the glazed scallops and vegetables onto a plate or over steamed rice for a complete meal.
Reviews

Ingredients:

Adjust Servings
1cup asparagus chopped
1tablespoon brown sugar
1teaspoon cornstarch
1teaspoon garlic minced
1tablespoon ginger grated
2cups bell pepper red, sliced
2tablespoons scallions chopped
0.5pound sea scallops
2teaspoons sesame oil
2teaspoons sesame seeds toasted
0.5cup soy sauce
0.5cup teriyaki sauce
2cups bell pepper yellow, sliced

Directions

1.
Prepare the Teriyaki Sauce
In a small bowl, whisk together all the teriyaki sauce ingredients until well combined. Cover and refrigerate for at least 30 minutes to let the flavors meld.
Mark as complete
2.
Sauté the Vegetables
1. Heat sesame oil in a large frying pan or wok over medium-high heat. | 2. Add the mixed vegetables and sauté for about 5 minutes, stirring occasionally, until they start to soften.
Mark as complete
3.
Simmer with Sauce
Pour the prepared teriyaki sauce into the pan with the vegetables. Stir well and bring the mixture to a simmer.
Mark as complete
4.
Cook the Scallops
Add the sea scallops to the pan. Stir gently and cook for about 5 minutes, or until the scallops turn an opaque white and are cooked through.
Mark as complete
5.
Thicken the Sauce
1. In a small cup, mix the cornstarch with two teaspoons of cold water until fully dissolved. | 2. Stir the cornstarch mixture into the pan and allow the sauce to simmer for an additional minute, thickening to coat the scallops and vegetables.
Mark as complete
6.
Serve and Enjoy
Spoon the glazed scallops and vegetables onto a plate or over steamed rice for a complete meal.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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