Ginger Teriyaki Scallop Skewers Recipe

Ginger Teriyaki Scallop Skewers RecipePhoto by: dLife® Ginger Teriyaki Scallop Skewers Recipe Rating 5

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Pineapple juice, soy sauce, and fresh ginger brings out the natural sweetness of scallops. Brought to you by dLife®

This recipe is:

Diabetic Friendly

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Ginger Teriyaki Scallop Skewers Recipe
  • Prep: 15 min. Cook: 30 min.
  • Yield: 4 Servings
    •
15 30 45

Ingredients

  • 3/4 cup pineapple juice
  • 1/3 cup mirin or rice wine vinegar
  • 2 tablespoons low sodium soy sauce
  • 2 teaspoons dark sesame oil
  • 1 teaspoon minced fresh gingerroot
  • 1 garlic clove, chopped
  • 16 large scallops, about 1 1/4 pounds
  • 1 teaspoon canola oil

Directions

  • In mixing bowl, whisk pineapple juice, mirin, vinegar, soy sauce, sesame oil, ginger, and garlic.
  • In small saucepan, and half of sauce and bring to boil over medium high heat. Lower heat to medium, stirring frequently, gently simmer, about 20-25 minutes, until reduced to syrup.
  • In bowl with remaining pineapple juice mixture, place scallops. Cover and refrigerate 15 minutes.
  • Preheat broiler and place broiler rack 4-6-inch from heat source.
  • Drain scallops and discard remaining marinade. Thread with four scallops onto each metal or wooden skewers. Brush with canola oil.
  • Broil scallops, turning often until they are opaque, about 4-6 minutes. Brush with cooked pineapple syrup and serve immediately.

Nutritional Facts 1 serving equals 161 calories, 4 g fat (trace saturated fat), 293 mg sodium, 15 g carbohydrate, 11 g protein. Diabetic Exchanges: 1-1/2 lean meat, 3/4 fat, 1/2 fruit.

Originally published as Ginger Teriyaki Scallop Skewers Provided by dLife®

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Reviews for Ginger Teriyaki Scallop Skewers (1)

Ginger Teriyaki Scallop Skewers Recipe

Ginger Teriyaki Scallop Skewers

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Reviewed on Apr. 16, 2012 by veritas9

This was an excellent marinate. It does not overpower the seafood. I used it with small bay scallops for a scallop salad made of lettuce, grape tomatoes, cucumber, avocado and mango. Used the leftover syrup as a drizzle for the salad and added some ginger dressing. Will make it again. Thanks for sharing.

 
 
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