24 scallops on the shell
2 tablespoons teriyaki sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
2 spring onions, finely chopped
2 teaspoons lemon or lime juice
2 teaspoons oyster sauce
1 teaspoon sesame oil
1 clove garlic, crushed
1/2 teaspoon grated fresh ginger
Preheat the oven to moderate 325F.
Place the scallops, in shells, on an oven tray.
Combine the teriyaki and soy sauces, sherry, spring onions, juice, oyster sauce, sesame oil, garlic and ginger in a bowl; stir to combine. Drizzle 1 tablespoonful over each scallop.
Bake the scallops for 5-10 minutes or until tender and white. (They can be cooked under a preheated hot grill for 5 minutes instead.)
gladysdinletir
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Beer makes batters better, meat more tender, and sauces more flavorful.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
reviews & comments
November 25, 2013
I couldn't find scallops in the shell so I made this in little ramekins and put 3 in each. Went great at our Asian style dinner party!
August 11, 2012
These were delicious, and I will definitely make them again. They had a nice, Asian flavor, but weren't overpowered by the sauce. My scallops came shrink-wrapped, without shells, so I improvised. I used metal muffin liners in muffin tins, and and it worked out great!