Scallops Yakitori (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Scallops Yakitori

http://www.eatingwell.com/recipes/scallops_yakitori.html

From EatingWell:  July/August 2009, July/August 2008, January/February 2008

“Yakitori” is a Japanese word that literally means “grilled bird,” a reference to chicken bits on skewers in a sticky/salty sauce. The sauce itself is so favored that it has come to be known as “yakitori.” Here we make yakitori with scallops, mushrooms and scallions. Don't overcook the scallops; just a few minutes over the heat will do the trick.

2 servings, 2 skewers each | Active Time: 45 minutes | Total Time: 1 1/4 hours

Ingredients

Preparation

  1. Combine soy sauce, sake (or wine), mirin, sugar, molasses, Worcestershire and ginger in a small saucepan. Bring to a simmer over medium heat and cook until reduced to 1/4 cup, 2 to 3 minutes. Remove from the heat, pour into a medium bowl, and cool to room temperature, 15 to 20 minutes.
  2. Reserve 1 tablespoon of the sauce in a small bowl. Add scallops and mushrooms to the remaining sauce; stir well to coat. Cover and refrigerate for 30 minutes (but no longer: the scallops will begin to break down if marinated too long).
  3. Preheat grill to medium. Oil the grill rack (see Tip).
  4. Trim scallion whites and reserve for another use. Separate the scallion greens into individual long greens. Wrap one scallion green around the perimeter of each scallop and thread the scallops onto the skewers, piercing through the sides and thereby keeping the scallions in place. Alternate 4 mushroom halves and 3 scallion-wrapped scallops on each skewer. (Reserve any remaining scallion greens for another use.)
  5. Grill the skewers, basting with some of the reserved sauce, for 3 minutes. Turn, baste, and continue grilling just until the scallops are firm and opaque, about 3 minutes more.

Nutrition

Per serving : 229 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 47 mg Cholesterol; 19 g Carbohydrates; 27 g Protein; 1 g Fiber; 644 mg Sodium; 894 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 other carbohydrate, 3 lean meat

Tips & Notes