Recipe for Teriyaki Scallops
Scallops are a delicacy from the sea that many people enjoy.
There are tender and quite tasty and when done with a sauce like teriyaki they can taste that much better. Scallops are rather expensive at about %7.99 per pound but they are well worth it.
The good thing about scallops is that they are ready to eat very quickly and adding a little bit of salt or butter will yield a tasty dish.
Scallops is the common name for many species of mollusks, but generally speaking when we refer to them it is mostly about the edible kind and most are commercially grown in specialty "farms".
"A scallop (/ˈskɒləp/ or /ˈskæləp/; from Old French escalope, meaning "shell") is a common name applied to many species of marine bivalvemollusks in the family Pectinidae, the scallops. Scallops are a cosmopolitan family, found in all of the world's oceans.
Many scallops are highly prized as a food source; the name "scallop" is also applied to the meat of these animals when it is used as seafood. The brightly colored, fan-shaped shells of some scallops, with their radiating fluted pattern, are valued by shell collectors, and have been used since ancient times as motifs in art and design." Wikipedia
- 2 tablespoons canola oil
- 1 tablespoon garlic, chopped
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 pounds scallops
- 1/4 cup teriyaki sauce
- Pre heat oil in a large saucepan on medium heat. Add garlic, peppers and onions and cook for about 5 minutes or until the vegetables begin to get soft.
- Add the scallops and the teriyaki sauce and continue cooking and stirring frequently for about 4 minutes or until the scallops are firm. Note; the scallops will begin to lose their white color and become opaque and firm at the same time. Serve with white rice and or vegetables like green beans. Garnish with some chives or dill.
- Serve with French bread and a light wine wine or light beer. Avoid strong tasting drinks or strong tasting vegetable as well as any strong flavored dessert. Strong flavors will tend to overwhelm the taste of the scallops and the garlic and some strong tastes do not go well with teriyaki sauce. The dish should be served hot as soon as ready since scallops begin to get cold and although the taste remains they are better enjoyed fresh from the pan.
|Serving size: 1/4 serving|
|Calories from Fat||81|
|% Daily Value *|
|Fat 9 g||14%|
|Unsaturated fat 130 g|
|Carbohydrates 19 g||6%|
|Fiber 1 g||4%|
|Protein 57 g||114%|
|Sodium 1320 mg||55%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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There are various ways to serve the scallops like serving them on large seashells and surrounded by rice and the veggies. Serving on a plate on top of rice or serving them alone and decorating them with the teriyaki sauce.
Think of fancy and decorative presentation styles to make the dish look good as well. There are several spices that you can add as decorative accents but dill , mint, and other light tasting leaves will serve the purpose better.
Another alternative is to serve them on halves of French bread that has been lightly sprinkled with olive oil and a little bit of Parmesan cheese.
© 2013 Luis E Gonzalez