Sea Scallops - fresh dry sea scallops, no brine.; Olive Oil - preferred bottle of extra virgin olive oil or 2nd press olive oil.; Butter - salted or unsalted butter.; Mayonnaise – use Japanese ...

Enjoy my easy Teriyaki Scallops recipe—succulent scallops brushed with homemade sauce, ready in under 10 minutes! ... Japanese Sake - typically will come in a large bottle labeled junmai sake.

Add half the scallops to the pan. Cook them undisturbed for 5 minutes or until brown. Turn and cook the undersides for 2 to 3 minutes, or until they are cooked through.

In Hong Kong, scallops are available in most seafood markets, unlike oysters, for which you need to visit a shop that imports them. If you do use oysters, choose small- to medium-size ones.

In my version, I replace the oysters with scallops and top them with a mix of light soy sauce and tangy Japanese-style black vinegar. Like its Western counterpart, it is topped with butter and ...

In Japan, hotate (scallops) are commonly eaten raw, however, in this recipe, the scallops are grilled on a hibachi, resulting in beautifully soft meat and a crisp exterior. In this recipe, from Sydney ...