Name: Glaze-Grilled Scallops (Hotatégai No Teri Yaki )
Yield: Serves 4–6.
Cuisine: Japan
Ingredients: 2 tablespoons sugar; ¼ cup mirin (syrupy rice wine); 1½–2 tablespoons saké (rice wine); ¾ pound bay scallops, shelled; ¼ cup soy sauce

Preparation info

Serves
4–6
.

Difficulty
Medium

Appears in

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