Succulent bay scallops glazed with a sweetened soy sauce make a wonderful appetizer or side dish.
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
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.
© 1986 Elizabeth Andoh. All rights reserved.