TERIYAKI BACON WRAPPED SCALLOPS
Bacon-wrapped scallops lightly marinated in a teriyaki, fresh grated ginger, and brown sugar sauce. These are always a huge hit at every party I go to. They disappear fast and then I'm always asked for the recipe. I often hear comments such as, What an awesome combination!!! and These are so additive!!
Provided by Mimi Calo
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 25m
Yield 12
Number Of Ingredients 6
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.
- Whisk teriyaki sauce, brown sugar, and ginger in a bowl.
- Wrap each piece of scallop with a strip of bacon and secure with a toothpick. Dip each bacon wrapped scallop in the teriyaki sauce mixture and arrange on one of the prepared baking sheets.
- Broil in preheated oven until lightly charred, about 6 minutes. Flip scallops and transfer to the clean baking sheet and return scallops to the oven. Continue to broil until bacon is charred on the second side, about 6 minutes more.
Nutrition Facts : Calories 144.8 calories, Carbohydrate 8.3 g, Cholesterol 31.7 mg, Fat 6.2 g, Protein 13.1 g, SaturatedFat 1.9 g, Sodium 864 mg, Sugar 7.6 g
SEA SCALLOPS WITH TERIYAKI GLAZE
Steps:
- Peel off the muscle on the side of the scallop and discard. Slice in half, crosswise to make 2 round pieces from each scallop. Season with salt and pepper. Heat a large saute pan over medium-high heat. When the pan is hot, add the oil and sear the scallops for 15 to 30 seconds on each side. Remove from the pan and set aside. Pour any excess oil out of the pan and discard. Carefully deglaze with sake while the pan is off the heat. Return the pan to the heat. Add the soy sauce, ginger, garlic, honey, and barbecue sauce. Bring to a boil, lower to a simmer, and cook until thickened. Add the scallops back to the pan and toss to coat and heat through. Remove from the heat and add the green onions. Serve immediately over wasabi mashed potatoes.;
- Cut the potatoes into large pieces of equal size. Put in a medium-size pot and cover with salted water. Bring to a boil and cook until tender. Drain thoroughly. Pass through a food mill and whip in the butter, hot cream and roasted garlic puree.
- Blanch the spinach in boiling salted water for 10 seconds. Refresh in ice water. Drain thoroughly. Transfer to a blender and add wasabi powder. Process to a puree. Stir into warm mashed potatoes. Season with salt and pepper, to taste.
WOK SEARED SCALLOPS IN TERIYAKI TABASCO BUTTER SAUCE
Steps:
- Heat wok over high heat. Working in batches, add two tablespoons butter and melt. Add a generous splash of hot pepper sauce, or to taste. Add four scallops to sizzling butter mixture and sear both sides until nice and golden brown, about one minute per side. Season with salt and pepper. Remove scallops from wok to plate. Repeat until all the scallops are cooked.
- To the wok add the sugar peas and bell pepper and stir-fry for about 2 to 3 minutes until slightly soft yet still crunchy. If they are sticking you may need to add a dash of peanut oil to help out. Pour a large dash of your favorite teriyaki sauce into the wok and return the scallops to the wok. Give them a final toss and serve.
SEARED SESAME SCALLOPS AND TERIYAKI STEAK WITH SEARED CABBAGE SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Combine the ginger and teriyaki in a shallow dish. Rub steaks with a little grill seasoning and turn in teriyaki sauce and let sit for 10 to 15 minutes.
- Heat a cast iron skillet over high heat. Wipe pan with a thin layer of vegetable oil.
- Pat scallops dry. Combine the sesame and chives and roll the sides of the scallops in the mixture. Season the scallops with salt and pepper. Sear scallops and cook 2 to 3 minutes on each side to caramelize them. Remove scallops to a plate and drizzle with sesame oil and serve.
- Heat a large skillet with a couple tablespoons vegetable oil over high heat. Add steaks and cook 4 minutes on each side for medium rare. Remove and let steaks set 5 minutes. Add the cabbage to the pan and stir fry 2 minutes then add in the onions, garlic, cook a minute or 2, add cucumbers and hot sauce, salt and pepper, vinegar and zest of 1 lime and juice of 2 limes.
- Slice steaks very thin on an angle and serve on hot 'n spicy cabbage salad, garnish with cilantro.
SEARED SCALLOPS TERIYAKI
Steps:
- combine all ingredients except scallops and cornstarch in food processor. place scallops in marinade for 30 minutes. remove scallops and sear in two tablespoons of unsalted butter and a splash of olive oil until lightly browned on each side. Remove scallops and pour in reserved marinade. Wisk in cornstarch until slightly thickened. You may want to use water to perfect the consisitency if your sauce is too thick. Place scallops over sticky rice and spoon marinade over top.
TERIYAKI BACON WRAPPED SCALLOPS
This is a delightful variation of the standard Bacon Wrapped scallop. It can be used as an appetizer, or main entree. The secret is the Apple Wood Smoked, Peppered thick slice bacon This is sure to please any seafood palate!
Provided by lstark
Categories Savory
Time 45m
Yield 24 apetizers, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450ºF.
- Combine the scallops and the teriyaki sauce in a shallow bowl and marinate for about 15 minutes minimum, I usually go all the way to 1 hour if I use whole scallops.
- While the scallops are marinating, line up half of the water chestnuts on a plate or on your cutting board. Optional, place a slice of the pickled ginger on each one, then top with another slice of water chestnut. Place a marinated scallop on top of the water chestnut tower. If using whole sea scallops, you will be placing the sliced water chestnut on the side of the scallop.
- Spread the bacon slices out on a cutting board, as many as you have room for. Place a water chestnut-scallop tower on the end of a bacon slice, then roll the bacon around the tower - you should have 2 bacon sides and 2 exposed water chestnut scallop sides. Put a toothpick through the tower to hold the bacon in place.
- If using whole scallops you will actually roll the bacon around the scallop, just as you wrap bacon around a Fillet Mignon, placing the water chestnut between the bacon and the scallop, using the toothpicks to hold the wrapped bacon slice, and chestnut.
- Arrange the bacon-wrapped scallops on a broiler pan or a rack on a baking sheet and transfer to the oven for 15 minutes or until the bacon is crispy.
- The key ingredient to getting this recipes unique flavor is using Apple Wood Smoked, Peppered, thick slice bacon.
TERIYAKI SCALLOPS
Make and share this Teriyaki Scallops recipe from Food.com.
Provided by Nimz_
Categories Asian
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine soy sauce, rice wine, sake (or dry sherry) and sugar in medium bowl and stir until sugar is dissolved.
- Add scallops and let stand for 30 minutes, turning occasionally.
- Meanwhile, bring 2 1/2 cups water and salt to a boil in medium saucepan over high heat.
- Add asparagus.
- Reduce heat to medium-high.
- Cook 3 to 5 minutes or until crisp-tender.
- Drain asparagus and keep warm.
- Drain scallops, reserving marinade.
- Preheat broiler.
- Line broiler pan with foil.
- Brush broiler rack with vegetable oil.
- Place scallops on rack.
- Brush lightly with marinade.
- Broil about 4 inches from heat source 4-5 minutes or until brown.
- Turn scallops with tongs and brush lightly with marinade.
- Broil 4 to 5 minutes or just until scallops are opaque in center.
- Serve immediately with asparagus.
- Garnish as desired.
TERIYAKI SCALLOPS AND GREEN ONIONS
Steps:
- Preheat broiler. Blend teriyaki sauce and 1 teaspoon wasabi in medium bowl, adding more wasabi if desired. Transfer 3 tablespoons sauce mixture to small bowl and reserve. Mix scallops into sauce in medium bowl; let stand 10 minutes.
- Thread 6 scallops onto each of 2 skewers. Thread all onions onto remaining 2 skewers by pushing 1 skewer through bulbs of all onions and another skewer (parallel to first) through all onions 2 inches above bulbs.
- Place scallops and onions on broiler pan; brush with marinade. Broil until scallops are just opaque in center and onions are charred, turning occasionally and brushing with marinade, about 6 minutes total. Sprinkle with sesame seeds. Serve with reserved sauce mixture.
GRILLED PINEAPPLE AND SCALLOPS TERIYAKI
Fresh sea scallops are quickly marinated in a simple mixture of fresh pineapple chunks and sweet Teriyaki sauce. Skewered and then grilled to perfection, the pineapple and scallops combine for a sweet and delicious flavor. Serve over a bed of steamed rice or enjoy as an appetizer. Grilling up an assortment of appetizers starts your celebration with a tasty bang. Marinating time is 30-60 minutes.
Provided by Manami
Categories Pineapple
Time 20m
Yield 6 Appetizers
Number Of Ingredients 4
Steps:
- Soak 6 wooden skewers in water.
- Toss scallops, pineapple, teriyaki sauce, and crushed red pepper flakes together in a bowl and marinate for 1/2 hour to 1 hour.
- When ready to cook, drain skewers.
- Heat the grill to medium.
- Place 2 pineapple chunks and 2 scallops on each skewer.
- Grill, turning as needed, for 6 to 8 minutes or until scallops are just cooked through.
Nutrition Facts : Calories 36.5, Fat 0.2, Cholesterol 9.9, Sodium 508.3, Carbohydrate 2.6, Sugar 1.6, Protein 5.8
SEARED SCALLOPS TERIYAKI
Steps:
- Place snow peas, carrots, mushrooms and asparagus into a steamer over boiling water. Cover and cook until tender, about 3 to 5 minutes.
- While vegetables are cooking, heat a nonstick skillet over high heat. Add scallops and let brown, about 2 minutes. Turn and cook until firm and opaque, about 2 minutes more. Remove from heat and add teriyaki sauce.
- Toss vegetables with soy sauce and rice vinegar. Divide vegetables among 4 plates, top with scallops and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TERIYAKI BACON WRAPPED SCALLOPS
"Bacon-wrapped scallops lightly marinated in a teriyaki, fresh grated ginger, and brown sugar sauce. These are always a huge hit at every party I go to. They disappear fast and then I'm always asked for the recipe. I often hear comments such as, What an awesome combination!!! and These are so additive!!"
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.
- Whisk teriyaki sauce, brown sugar, and ginger in a bowl.
- Wrap each piece of scallop with a strip of bacon and secure with a toothpick. Dip each bacon wrapped scallop in the teriyaki sauce mixture and arrange on one of the prepared baking sheets.
- Broil in preheated oven until lightly charred, about 6 minutes. Flip scallops and transfer to the clean baking sheet and return scallops to the oven. Continue to broil until bacon is charred on the second side, about 6 minutes more.
TERIYAKI SCALLOPS
Steps:
- Marinate for ½ hour Put directly on grill, about 3 minutes each side. Make sure first side is seared before turning over.
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