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.

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.

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.

TOKYO -- Less than two years after China's ban on Japanese scallops sparked fear of excess supply, the shellfish is enjoying high demand in other countries, fetching record prices at a Tokyo ...

Sear the scallops over a high flame for one to two minutes, or until they’re medium brown, then turn them over to sear the other side. Adjust the heat if they’re browning too quickly. 6 /9 ...

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 ...

Cut each scallop in half horizontally. Set a large skillet over high heat for 3 minutes. Add the vegetable oil and heat until smoking. Add the scallop slices to the skillet and sear for 1 minute.

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 ...