Sea Scallops with Teriyaki Glaze

Recipe courtesy Wolfgang Puck, 2002

Show: Wolfgang PuckEpisode: Gems of the Pacific

Rated: 4 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
10 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 10 min
Total:: 30 min

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Ingredients

1 pound sea or diver scallops
Salt and pepper
1 tablespoon peanut oil
1/2 cup sake
1/2 cup soy sauce
2 tablespoons minced ginger
1 teaspoon minced garlic
1/2 cup honey
3 tablespoons barbecue sauce
2 tablespoons minced green onions
Wasabi Mashed Potatoes, recipe follows

Directions

Peel off the muscle on the side of the scallop and discard. Slice in half, crosswise to make 2 round pieces from each scallop. Season with salt and pepper. Heat a large saute pan over medium-high heat. When the pan is hot, add the oil and sear the scallops for 15 to 30 seconds on each side. Remove from the pan and set aside. Pour any excess oil out of the pan and discard. Carefully deglaze with sake while the pan is off the heat. Return the pan to the heat. Add the soy sauce, ginger, garlic, honey, and barbecue sauce. Bring to a boil, lower to a simmer, and cook until thickened. Add the scallops back to the pan and toss to coat and heat through. Remove from the heat and add the green onions. Serve immediately over wasabi mashed potatoes.

Wasabi Mashed Potatoes:

1 pound baking potatoes, like russets, peeled

Salted water

4 tablespoons butter, cut into pieces

1/4 cup heavy cream, heated

1 tablespoon roasted garlic puree

1/2 pound spinach, stems removed

1 1/2 teaspoons wasabi powder

Salt and pepper

Cut the potatoes into large pieces of equal size. Put in a medium-size pot and cover with salted water. Bring to a boil and cook until tender. Drain thoroughly. Pass through a food mill and whip in the butter, hot cream and roasted garlic puree.

Blanch the spinach in boiling salted water for 10 seconds. Refresh in ice water. Drain thoroughly. Transfer to a blender and add wasabi powder. Process to a puree. Stir into warm mashed potatoes. Season with salt and pepper, to taste.

Yield: 4 servings

Prep Time: 25 minutes

Cook Time: 21 minutes

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Comments & Reviews

recipe Sea Scallops with Teriyaki Glaze
Lisa Plover, WI 07-13-2008
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Can't be doubled
Rated: 4 stars out of 5

I tried to double this, as I have two teenage boys. The flavor of the scallops was GREAT, but the sauce didn't reduce,it... was, like soup. The potatoes were disappointing, I had a very difficult time getting the spinach to puree, so there were large pieces in the potatoes. I'll do the scallops again.Read more
recipe Sea Scallops with Teriyaki Glaze
Anonymous 01-31-2005
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SALTY!
Rated: 3 stars out of 5

I used good quality soy sauce and after reducing to a glaze this was so salty we almost threw it out. I would suggest lite... soy (50% less sodium) and/or definitely not salting the scallops to balance the salt/sweet/spice. I've eaten many times at Wolfgang's restaurants, so I was very disappointed in this recipe as written. I'll try it again with the adjustments I suggested and see how it worksRead more
recipe Sea Scallops with Teriyaki Glaze
LYNN Fort Worth, TX 12-10-2004
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Marvelous
Rated: 5 stars out of 5

Easy, quick and fabulous flavor. A favorite dinner now at our house. Lynn, Fort Worth, TX
recipe Sea Scallops with Teriyaki Glaze
JUNE Poolesville, MD 11-27-2004
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A cook from the Wash. DC suburbs
Rated: 5 stars out of 5

My husband and I thought this recipie was absolutely outstanding. We also thought that it would be equally delicious with... shrimp or chicken. Will definitely make this again.Read more
recipe Sea Scallops with Teriyaki Glaze
Anonymous 09-03-2004
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Wonderful!
Rated: 4 stars out of 5

If you love scallops and are looking something different...then here it is.
recipe Sea Scallops with Teriyaki Glaze
NITA allen, TX 06-14-2004
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excellent
Rated: 5 stars out of 5

My husband and I made the recipe this past weekend and it was absolutely superd. We felt like we were eating at a 5 star... restuarant. We love being able to try recipes from such a great chef.Read more