Teriyaki and ginger scallops

Need an elegant starter or finger food in under 15 minutes? These scallops are the perfect solution.

  • 5 mins preparation
  • 10 mins cooking
  • Serves 8
  • Print


Teriyaki and ginger scallops
  • 16 scallops on the shell with roe
  • 2/3 cup teriyaki sauce
  • 3 teaspoon sesame oil
  • 2 teaspoon finely grated ginger
  • 3 green onions (shallots), finely sliced


Teriyaki and ginger scallops
  • 1
    Arrange scallops on baking tray.
  • 2
    In a jug, combine sauce, oil and ginger. Pour evenly over the scallops.
  • 3
    Place shells with scallops on a preheated barbecue plate. Cook over medium heat for 5-8 minutes or until sauce bubbles and scallops become opaque. Top with onion. Serve immediately.


Overcooking the scallops will make them tough and chewy.

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