These are so good. Easy to make and well worth it.
- Ready In:
- 2 tablespoons soy sauce
- 1 tablespoon rice wine
- 2 teaspoons sake or 2 teaspoons dry sherry
- 1 teaspoon sugar
- 1 lb large scallop
- 1⁄4 teaspoon kosher salt
- 8 ounces asparagus, diagonally sliced into 2 inch lengths
- 1 tablespoon vegetable oil
- Combine soy sauce, rice wine, sake (or dry sherry) and sugar in medium bowl and stir until sugar is dissolved.
- Add scallops and let stand for 30 minutes, turning occasionally.
- Meanwhile, bring 2 1/2 cups water and salt to a boil in medium saucepan over high heat.
- Add asparagus.
- Reduce heat to medium-high.
- Cook 3 to 5 minutes or until crisp-tender.
- Drain asparagus and keep warm.
- Drain scallops, reserving marinade.
- Preheat broiler.
- Line broiler pan with foil.
- Brush broiler rack with vegetable oil.
- Place scallops on rack.
- Brush lightly with marinade.
- Broil about 4 inches from heat source 4-5 minutes or until brown.
- Turn scallops with tongs and brush lightly with marinade.
- Broil 4 to 5 minutes or just until scallops are opaque in center.
- Serve immediately with asparagus.
- Garnish as desired.
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I usually make my scallops in an Italian pasta dish, so this was a great change of pace for us. I used sake instead of the sherry, and I made extra asparagus because we love it. I also doubled the recipe because I had a two pound bag of sea scallops to use up. I mixed some of the asparagus with the scallops, and served the rest on the side, dressed with a bit of seasoned rice vinegar. The finished scallops looked like they might be dry because of the way the marinade cooked into them, but they were perfect and moist. We'll definitely be making these again, thanks for posting! Made for The Queens of Quisine for ZWT6 Asia. :)