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Ginger Teriyaki Scallop Skewers
Source: dLife

Pineapple juice, soy sauce, and fresh ginger brings out the natural sweetness of scallops.

Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 161.5
Total Carbs 14.5 g
Dietary Fiber 0.0 g
Sugars 12.1 g
Total Fat 4.1 g
Saturated Fat 0.5 g
Unsaturated Fat 0.5 g
Potassium 814.7 mg
Protein 10.7 g
Sodium 292.6 mg
Dietary Exchanges
1 Fat , 1/2 Fruits , 1 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 3/4 cup  pineapple juice
0.3333 cup  mirin
2 tbsp  low sodium soy sauce
2 tsp  sesame oil
1 tsp  fresh ginger root
1 each  medium garlic cloves
16 each  large scallops
1 tsp  canola oil
  1. In mixing bowl, whisk pineapple juice, mirin, vinegar, soy sauce, sesame oil, ginger, and garlic.
  2. 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.
  3. In bowl with remaining pineapple juice mixture, place scallops. Cover and refrigerate 15 minutes.
  4. Preheat broiler and place broiler rack 4-6" from heat source.
  5. Drain scallops and discard remaining marinade. Thread with four scallops onto each metal or wooden skewers. Brush with canola oil.
  6. Broil scallops, turning often until they are opaque, about 4-6 minutes. Brush with cooked pineapple syrup and serve immediately.

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