One of my favorite things to do in nice weather is to get grilling! (I’ve also been known to grill with snow on the ground, too.)
These grilled teriyaki scallops are a quick and easy dinner, and can be modified pretty fast if you have a bunch of friends stop by or if you are dining solo. In the summer, I tend to prepare everything in the morning before I go for a kayak in Lake George and let it marinate, so all I have to do is put it on the grill when I get home.
However, the best part of this is you don’t have to do that, and can also whip it up quickly and only let it marinate for 10 minutes.
Usually, I purchase frozen scallops in bulk at my local BJ’s Wholesale Club, and defrost as much or as little as I need whenever I want. I also add extra peppers, onions and make additional brown rice so I will have several days worth of leftovers I can take to work.
Stuff to get:
1 pound bay scallops (sometimes called baby scallops)
2 large onions sliced into thins strips (learn how to cut onions)
2 large red (or green) peppers sliced into think strips
2 cloves garlic, finely chopped
1 jar Kikkoman Teriyaki Baste & Glaze
1 resealable plastic bag
Rinse your scallops under cold water. If they are frozen, let them soak in water until they are defrosted.
Slice up the garlic, onions and peppers and put them in a plastic bag.
Cover them in your glaze. I like to use at least a half a jar, but you can modify this depending on how much veggies and scallops you are making.
Zip it up and put it in the fridge until you are ready to cook it. When you are ready, heat up your grill and coat a grilling basket with non-stick spray. Dump the contents in the basket and grill for about 10 minutes, depending on how cooked you like your veggies.
I serve it over brown rice and paired with a chardonnay. Last weekend I served with the Swedish Hill Winery‘sBlue Waters Chardonnay, which my guests really enjoyed.