This is a yummy, tangy teriyaki sauce that is fresher tasting than traditional teriyaki sauces. Feel free to mix up the protein; salmon, chicken, shrimp, beef and even pork would work well with this sauce.
Serves 4 (as an entrée)
20 medium sized scallops
The juice of half a lemon
2 tbsp sodium-reduced soy sauce
1 tbsp brown sugar
1 tsp cornstarch
½ Cup cold water
½ tbsp butter
Lay all the scallops on a plate and pat dry with a clean paper towel.
Combine the lemon juice, soy sauce, brown sugar, cornstarch and water in a jar (with a tight-fitting lid); shake well until you see the cornstarch is dissolved.
Heat a skillet over medium high-heat and add the butter, when it’s melted, add the scallops; season lightly with salt and pepper.
Flip the scallops after 2 minutes and again, lightly season the second side with salt and pepper.
Cook the scallops for another 2 minutes (on the second side) and then pour the soy mixture into the pan.
Coat the scallops in the mixture on both sides and then place them on a serving plate (you can tell they’re cooked when the centre of the scallop is opaque, you’ll see it on the sides).
After all of the scallops have been placed on the plate, boil the soy mixture until it thickens (about 30 seconds).
Pour the sauce over the scallops.
- A mason jar would be perfect!
- Salted or unsalted butter is fine.
- Olive oil in place of butter will work too.
- Serve with your favourite noodles or (brown) rice.