The concept for this recipe came from a website: Korean Barbecued Scallops. Sea scallops were on a big whopping sale here, and I bought two pounds, and froze most of them in packets. I was eager to break out the grill again — and I’d never done scallops on the grill before.
This is yum!
Prep time: A little over an hour
Cook time: Five to seven minutes
Rest time: None
Korean Grilled Scallops
* 2/3 pounds of sea scallops
* 3 teaspoons low sodium tamari sauce (San-J is recommended, and it’s gluten free – you want a tamari that isn’t heavy)
* 1/4 teaspoon sesame oil — toasted or regular
* 1/2 teaspoon minced garlic
* 1/4 teaspoon finely shredded fresh ginger
* 1/2 teaspoon mirin – a Chinese rice wine
* 1/2 teaspoon or so orange juice (I squeezed it fresh since I don’t normally buy OJ)
* 1 teaspoon cane sugar
* 1/8 teaspoon white pepper
Get your grill going.
Mix all the ingredients together except the scallops in a bowl.
Add the scallops and mix them in. Hands are fine.
Let marinate in the fridge for an hour, once or twice going back to mix them.
Grill them — use one of those pans that has the holes on the bottom surface, otherwise you will lose them or if you do them in a regular pan, they will be swimming in a sea of liquid when you are done. I used direct heat, on a covered grill, then moved the pan for indirect after two minutes. Flip them after five minutes from original cooking time, then allow them to cook another two – three minutes. (Times may vary by how hot your grill is — stay with them!)
Serve hot over a bed of lettuce, or as the protein topping to whatever salad you concoct.
Or serve them with a steamed side of bok choy.
(In this case, I ate a few on the spot, with the other stuff I’d grilled at the time, and reserved the rest to nuke lightly before putting over one of those aforementioned salads at work the next day.)
Go check out the other recipes and items there, and have fun…