Teppenyaki Scallops
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 215
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 21
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 15
- Cholesterol
- 12
- Sodium
- 1973
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
Soybean oil
1 medium zucchini, thinly sliced on the bias
1/2 white onion, thinly sliced
1/2 cup julienned butternut squash
3 scallions, cut on an extreme bias, whites and greens separated
1 teaspoon grated ginger
1 bird's eye chile, thinly sliced
4 tablespoons soy sauce, divided
2 tablespoons rice wine vinegar
1/2 cup shelled and cooked edamame
1 large or 2 small matsutake mushrooms, cut into quarters
1 clove garlic, smashed and finely chopped
4 jumbo dry diver sea scallops
2 tablespoons sake
Directions
- Put a large skillet or a wok over medium-high heat and brush it with a little oil. When the pan is hot, add the zucchini slices in 1 layer and cook until they are lightly browned, about 1 minute. Turn them over and cook for another minute. Remove them to a plate.
- Brush the pan with some more oil and add the onions, squash, scallion whites, ginger, and chile pepper. Give them a good stir and cook until they begin to soften, about 3 to 4 minutes. Add 2 tablespoons of soy sauce and 1 tablespoon rice wine vinegar. Add the edamame, cook for another minute. Remove them to another plate.
- Brush the pan with some more oil and add the mushrooms and garlic. Cook until the mushrooms start to release their juices and add 1 tablespoon of soy sauce. Cook until most of the liquid has evaporated and remove them to a plate.
- Carefully wipe out the pan and brush it with some more oil. Add the scallops and cook them until they are nicely browned on both sides, about 1 to 2 minutes per side. Add the sake and cover the pan to steam the scallops and cook them through, about another 2 to 3 minutes.
- To serve: Divide the zucchini and lay them across each of 2 plates in a neat diagonal row. Divide the squash edamame mixture into 2 even, neat piles on the zucchini. Cut the scallops in half horizontally to make 2 even rounds. Lean the scallops seared sides up on the pile of the squash edamame mixture. Top each pile with a piece of mushroom. Garnish with the scallion greens and drizzle with the remaining soy sauce and rice wine vinegar.