Sea Scallops with Teriyaki Glaze Recipe

Name: Sea Scallops with Teriyaki Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound sea or diver scallops; Salt and pepper; 1 tablespoon peanut oil; 1/2 cup sake; 1/2 cup soy sauce; 2 tablespoons minced ginger; 1 teaspoon minced garlic; 1/2 cup honey; 3 tablespoons barbecue sauce; 2 tablespoons minced green onions; Wasabi Mashed Potatoes, recipe follows; 1 pound baking potatoes, like russets, peeled; Salted water; 4 tablespoons butter, cut into pieces; 1/4 cup heavy cream, heated; 1 tablespoon roasted garlic puree; 1/2 pound spinach, stems removed; 1 1/2 teaspoons wasabi powder; Salt and pepper

Servings: persons

1 pound sea or diver scallops
Salt and pepper
1 tablespoon peanut oil
1/2 cup sake
1/2 cup soy sauce
2 tablespoons minced ginger
1 teaspoon minced garlic
1/2 cup honey
3 tablespoons barbecue sauce
2 tablespoons minced green onions
Wasabi Mashed Potatoes, recipe follows
1 pound baking potatoes, like russets, peeled
Salted water
4 tablespoons butter, cut into pieces
1/4 cup heavy cream, heated
1 tablespoon roasted garlic puree
1/2 pound spinach, stems removed
1 1/2 teaspoons wasabi powder
Salt and pepper

1
Peel off the muscle on the side of the scallop and discard.
2
Slice in half, crosswise to make 2 round pieces from each scallop.
3
Season with salt and pepper.
4
Heat a large saute pan over medium-high heat.
5
When the pan is hot, add the oil and sear the scallops for 15 to 30 seconds on each side.
6
Remove from the pan and set aside.
7
Pour any excess oil out of the pan and discard.
8
Carefully deglaze with sake while the pan is off the heat.
9
Return the pan to the heat.
10
Add the soy sauce, ginger, garlic, honey, and barbecue sauce.
11
Bring to a boil, lower to a simmer, and cook until thickened.
12
Add the scallops back to the pan and toss to coat and heat through.
13
Remove from the heat and add the green onions.
14
Serve immediately over wasabi mashed potatoes.
15
Cut the potatoes into large pieces of equal size.
16
Put in a medium-size pot and cover with salted water.
17
Bring to a boil and cook until tender.
18
Drain thoroughly.
19
Pass through a food mill and whip in the butter, hot cream and roasted garlic puree.
20
Blanch the spinach in boiling salted water for 10 seconds.
21
Refresh in ice water.
22
Drain thoroughly.
23
Transfer to a blender and add wasabi powder.
24
Process to a puree.
25
Stir into warm mashed potatoes.
26
Season with salt and pepper, to taste.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 pound sea or diver scallops, Salt and pepper, 1 tablespoon peanut oil, 1/2 cup sake, and more.

Yes, Sea Scallops with Teriyaki Glaze falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sea Scallops with Teriyaki Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions