1. Thaw scallops and season however you want to. (I used garlic, paprika, basil, and a bit of fresh ginger) and dust with a bit of flour. (I found that if you dry the scallops with a paper town it lets the seasoning stick a bit better.)
2. Saute the scallops in olive oil until both sides are golden brown. (For me this took about 10-20 minutes, so be a bit patient.)
3. Remove scallops from pan and place in a medium bowl. Add about 2-3 teaspoons of Teriyaki sauce and toss until coated.
4. Serve with rice.
To garnish this dish I poured a bit of teriyaki sauce in the center of the plate and add four scallops gently onto it and sprinkle with some sautéed onions, fresh parmesan cheese. and sprinkle with basil. Also, this was not filling so serve with rice. I thought about adding some of the teriyaki sauce tro the rice and allowing that to flavor it a bit. Or look up a recipe for fried rice, I've attached a recipe that I found to be easy to make and great!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (142g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 9 (2%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 14.8mg||5 %|
|Sodium 251.4mg||9 %|
|Potassium 226.3mg||6 %|
|Total Carbohydrate 77.3g||23 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 74.7g|
|Protein 14.1g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 387
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