Glaze-Grilled Scallops

Hotatégai No Teri Yaki

Preparation info

  • Serves


    • Difficulty


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.


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


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, turning the skewers over once after a minute or so.

In a small saucepan, combine the teri yaki sauce ingredients. Stirring, simmer the sauce for 3–4 minutes or until it begins to thicken slightly.

Using a pastry brush, paint the partially grilled scallops with the teri yaki sauce on all sides. Continue to grill the scallops for another minute before brushing on more sauce. Grill for another ½ minute, then remove the scallops from the heat. Serve hot or at room temperature.