Sea Scallops with Teriyaki Glaze Recipe

Sea Scallops with Teriyaki Glaze Recipe inspired by Wolfgang Puck

• Difficulty: Intermediate
• Makes: 4 servings
• Nutritional Information Per Serving: Calories 586, Total Fat 22g, Saturated Fat 12g, Carbs 73g, Fiber 4g, Sugar 41g, Protein 22g, Cholesterol 78mg, Sodium 2388mg
• Total time: 30 min
• Prep: 20 min
• Cook: 10 min

Ingredients

• 1 lb sea or diver scallops
• Salt and black pepper, as needed
• 1 tbsp peanut oil
• 1/2 cup sake
• 1/2 cup soy sauce
• 2 tbsp fresh ginger, minced
• 1 tsp garlic, finely minced
• 1/2 cup honey
• 3 tbsp barbecue sauce
• 2 tbsp green onions, finely chopped
• Wasabi Mashed Potatoes (see recipe below)

For Wasabi Mashed Potatoes:

• 1 lb russet or other baking potatoes, peeled
• Salted water (enough to cover potatoes)
• 4 tbsp butter, cut into chunks
• 1/4 cup heavy cream, warmed
• 1 tbsp roasted garlic puree
• 1/2 lb fresh spinach, stems removed
• 1 1/2 tsp wasabi powder
• Salt and pepper, to taste

Instructions

1. Imagine the sizzle of perfectly seared scallopscarefully pull away the small side muscle from each and discard. Slice each scallop crosswise into two golden rounds, then season generously with salt and pepper for that irresistible flavor.
2. Heat a large saut pan over medium-high until it's screaming hot. Add peanut oil and sear the scallops 15-30 seconds per side for a stunning golden crust. Set aside and save those juices for magic.
3. Wipe excess oil, take the pan off heat, and deglaze with sake, scraping up flavorful browned bits. Back on the heat, stir in soy sauce, ginger, garlic, honey, and barbecue sauce. Boil, then simmer to a glossy, irresistible glaze that clings to every bite.
4. Gently return scallops to the pan, tossing to coat in the shiny teriyaki bliss. Warm for a minute, then finish with a sprinkle of vibrant green onions for fresh pop.
5. Serve hot over creamy Wasabi Mashed Potatoesyour guests will be wowed by this Wolfgang Puck-inspired masterpiece!

Wasabi Mashed Potatoes

• Servings: 4

1. Chop peeled potatoes into even chunks and boil in salted water until fork-tender. Drain, then mash or mill silky smooth, folding in butter, warm cream, and roasted garlic for ultimate comfort.
2. Blanch spinach 10 seconds in boiling salted water, shock in ice, drain, and blend with wasabi powder into a vibrant green puree. Stir into warm potatoes, season to taste, and elevate your scallops to gourmet heaven.