Scallops Yakitori

Scallops Yakitori

1 Review
From the EatingWell Kitchen

“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.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons sake, (see Note) or dry white wine
  • 2 tablespoons mirin, (see Note)
  • 1 teaspoon sugar
  • 1/2 teaspoon molasses
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon minced fresh ginger
  • 12 small-to-medium dry sea scallops, (about 10 ounces) or 6 large, cut in half (see Shopping Tip), tough muscle removed
  • 8 medium button mushrooms, halved
  • 6 scallions


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  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.
  • Equipment: 4 bamboo skewers
  • Ingredient Notes: Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with other Asian ingredients.
  • Sake is a dry rice wine generally available where other wines are sold.
  • Kitchen Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
  • Shopping Tip: Be sure to buy “dry” sea scallops (not treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but may not brown properly.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: 2 skewers
  • Per serving: 200 calories; 1 g fat(0 g sat); 1 g fiber; 20 g carbohydrates; 20 g protein; 57 mcg folate; 34 mg cholesterol; 11 g sugars; 454 IU vitamin A; 9 mg vitamin C; 53 mg calcium; 2 mg iron; 1115 mg sodium; 716 mg potassium
  • Nutrition Bonus: Potassium & Vitamin C (25% daily value), Magnesium (24% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, 1/2 other carbohydrate, 3 lean meat

Reviews 1

April 15, 2010
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By: EatingWell User
This was great. Served it for the first time last night to my dad and husband. Good flavor, not too complicated to put together. Next time I will add some red pepper flakes for spice, otherwise no need to change anything.