- Place vegetables in a steamer basket over boiling water. Cover and steam for 4-5 minutes. Remove from heat and keep covered.
- Blot moisture from scallops using paper towel and season with black pepper. Heat olive oil over medium-high heat in a large skillet for 2 minutes. Add scallops to pan and sear for 2-3 minutes until golden brown on the outside. Flip scallops and sear for 2-3 minutes longer. Transfer scallops to a plate.
- Add butter and teriyaki sauce to skillet. Once butter has melted, stir to combine. Add scallops back to skillet and baste with sauce using a spoon. Cook 30 seconds longer.
- Serve scallops with steamed vegetables and sauce from pan.
Teriyaki Butter Scallops with Steamed Vegetables
Yield
2
Prep Time
10 minutes
Cook Time
13 minutes
Total Time
23 minutes
kikkoman products used:
ingredients
For Steamed Vegetables
2 cups broccoli florets
1 cup peeled thinly sliced carrots
1 cup cut baby corn
For Scallops
8 sea scallops (about half a pound), thawed
½ teaspoon cracked pepper
1 tablespoon olive oil
3 tablespoons unsalted butter
2 tablespoons Kikkoman® Teriyaki Marinade & Sauce
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
