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Ginger Teriyaki Scallop Skewers

 Ginger Teriyaki Scallop Skewers
Pineapple juice, soy sauce, and fresh ginger brings out the natural sweetness of scallops. Brought to you by dLife®
4 ServingsPrep: 15 min. Cook: 30 min.


  • 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


  • 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

2 of 2

Ginger Teriyaki Scallop Skewers (continued)

Directions (continued)

  • 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.