Lemon-Teriyaki Scallops

This is a yummy, tangy teriyaki sauce that is fresher tasting than traditional teriyaki sauces, thanks to the fresh lemon juice!  Feel free to mix up the protein; salmon, chicken, shrimp, beef and even pork would work well with this sauce.

Originally posted on May 01, 2016!

This is a yummy, tangy teriyaki sauce that is fresher tasting than traditional teriyaki sauces, thanks to the fresh lemon juice!

This is what you’ll need

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

Salt

Pepper

This is how you make it

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.

Serve immediately.

Notes:

1. A mason jar would be perfect!
2. Salted or unsalted butter is fine.
3. Olive oil in place of butter will work too.
4. Serve with your favourite noodles or (brown) rice.
5. Feel free to mix up the protein; salmon, chicken, shrimp, beef and even pork would work well with this sauce.

Might I suggest

A fresh salad with my Red Wine Shallot Vinaigrette with Honey

as a side 🙂

Other Recipes you may like:

Instant pot teriyaki beef 

Roasted vegetable teriyaki 

Spicy Chicken Teriyaki Lettuce Wraps

Recipe card below⬇️⬇️⬇️

Lemon-Teriyaki Scallops

Ingredients

• 20 medium sized scallops
• the juice of half a lemon
• 2 tbsp sodium-reduced soy sauce
• 1 tbsp brown sugar
• 1 tsp cornstarch
• 1/2 cup cold water
• 1/2 tbsp butter
• salt
• pepper

Instructions

1. Lay all the scallops on a plate and pat dry with a clean paper towel.
2. 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.
3. Heat a skillet over medium high-heat and add the butter, when it’s melted, add the scallops; season lightly with salt and pepper.
4. Flip the scallops after 2 minutes and again, lightly season the second side with salt and pepper.
5. Cook the scallops for another 2 minutes (on the second side) and then pour the soy mixture into the pan.
6. 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).
7. After all of the scallops have been placed on the plate, boil the soy mixture until it thickens (about 30 seconds).
8. Pour the sauce over the scallops.

Recipe Notes

1. A mason jar would be perfect!
2. Salted or unsalted butter is fine.
3. Olive oil in place of butter will work too.
4. Serve with your favourite noodles or (brown) rice.