| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 2 servings |
Ingredients
- Soybean oil
- 1 medium zucchini, thinly sliced on the bias
- 1/2 white onion, thinly sliced
- 1/2 cup julienned butternut squash
- 3 scallions, cut on an extreme bias, whites and greens separated
- 1 teaspoon grated ginger
- 1 bird’s eye chile, thinly sliced
- 4 tablespoons soy sauce, divided
- 2 tablespoons rice wine vinegar
- 1/2 cup shelled and cooked edamame
- 1 large or 2 small matsutake mushrooms, cut into quarters
- 1 clove garlic, smashed and finely chopped
- 4 jumbo dry diver sea scallops
- 2 tablespoons sake
Instructions
- Put a large skillet or a wok over medium-high heat and brush it with a little oil. When the pan is hot, add the zucchini slices in 1 layer and cook until they are lightly browned, about 1 minute. Turn them over and cook for another minute. Remove them to a plate.
- Brush the pan with some more oil and add the onions, squash, scallion whites, ginger, and chile pepper. Give them a good stir and cook until they begin to soften, about 3 to 4 minutes. Add 2 tablespoons of soy sauce and 1 tablespoon rice wine vinegar. Add the edamame, cook for another minute. Remove them to another plate.
- Brush the pan with some more oil and add the mushrooms and garlic. Cook until the mushrooms start to release their juices and add 1 tablespoon of soy sauce. Cook until most of the liquid has evaporated and remove them to a plate.
- Carefully wipe out the pan and brush it with some more oil. Add the scallops and cook them until they are nicely browned on both sides, about 1 to 2 minutes per side. Add the sake and cover the pan to steam the scallops and cook them through, about another 2 to 3 minutes.
- To serve: Divide the zucchini and lay them across each of 2 plates in a neat diagonal row. Divide the squash edamame mixture into 2 even, neat piles on the zucchini. Cut the scallops in half horizontally to make 2 even rounds. Lean the scallops seared sides up on the pile of the squash edamame mixture. Top each pile with a piece of mushroom. Garnish with the scallion greens and drizzle with the remaining soy sauce and rice wine vinegar.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 215 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 15 g |
| Cholesterol | 12 mg |
| Sodium | 1973 mg |
Reviews
In Japanese, teppan = iron plate, yaki = grill. Thus, teppanyaki.
Or depending on the context, teppen = scalp, yaki = grill. Not very appealing, is it?
I decided to make both of the recipes from the show Worst Cook in America. When I went to the market today, the scallops looked slimy to me. but I am use to that living in Utah.
So I bought a few of those huge prawns (shrimp). and my family loved this recipe. I read the other post about not much flavor in the fish, so along with the Sake, I also added another tablespoon of soy sauce. The shrimp takes a bit less time to cook than the scallops.
Would I call this recipe “Easy”? no way. Too much prep work. but a really great tasting recipe.
Now what do I do with the extra 4 lbs of butternut squash to get my 1/2 sup julienned squash? Next time I will make it without this ingredient. Too costly for what the 1/2 cup squash.
Needs less seasoning on veggies and more on the scallops.
I corrected the seasoning as I went and it was very good.
Sake is not enough seasoning alone on the scallops.
I corrected the seasoning as I went and it was very good.
Sake is not enough seasoning alone on the scallops.
This was so delicious and easy. I will definitely make this again.