Elizabeth Andoh

Glaze-Grilled Scallops

Hotatégai No Teri Yaki

Preparation info
  • Serves

    4–6

    .
    • Difficulty

      Medium

Appears in
At Home with Japanese Cooking
At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

Succulent bay scallops glazed with a sweetened soy sauce make a wonderful appetizer or side dish.

Ingredients

  • ¾ pound bay scallops, shelled
  • 1½–2 tablespoons saké (rice wine)

Method

Rinse the scallops and pat them dry on paper towels before marinating them for 10 minutes in the rice wine.

Thread the scallops on several skewers. If using bamboo ones, soak them first in cold water for 15 minutes. Grill or broil the scallops 2 inches from the source of heat for 3–4 minutes, t