Learn from accredited chefs how to prepare Teppanyaki Scallops.
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Our teppanyaki dish that we are making today is sear dry diver sea scallops with zucchini, butternut squash and scallions so I have four slices of zucchini. I am going to do butternut squash. I’m squaring this off so it’s not rolly right so I’m not chasing my squash around the board. What cut do you think I’m going to do here? Julienne right very good. What’s this? Chili pepper right. Scrape out the seeds and make sure you do not touch your eyes after this. That will not be a pleasant experience. I have some lovely matsutake mushrooms. We’re just going to carefully cut these in half. I’m going to get a little bit of ginger and garlic ready. Smash it and a little chop. We take the skin off the ginger so we’re going to grate this with just a little bit. Does anyone know what these are? Edamame very good. Then we have some what of onions? Sliced onion. I’m going to look at my scallops, these guys have a little muscle on the outside of them called the adductor muscle, this is what holds them in the shell. We pull this off. There we go, see. If you don’t remember to pull it off, it’s not going to kill you. It just doesn’t look very beautiful and it’s not very palatable. So let’s go ahead and start cooking. I’m going to get my grill ready. Now this grill takes very little oil. Don’t go hog wild here otherwise, you’re going to have a very big fat fire. If you know how to act around a hot grill like that, it’s going to make cooking on a regular stove that much easier. Let’s season our zucchini and we’re going to put these on. We’re going to let these go. We’re going to turn them over and then we’re going to let them hang out on a cooler part of the grill. Onions and how about our beautiful butternut squash and our lovely pepper and we’re going to add a little bit of our ginger. So let’s go ahead and turn these guys over. Look at it, it’s starting to be beautifully colored. Does this smell good already? This to me look a little dry so the thing is we’re going to spray some moisture on there. So we have rice wine vinegar and the steam is really going to help these things cook. A little soy sauce. This is very salty so we’re not going to add salt here. This is the salt get it? Let’s go ahead and add some edamame. Some green. Pretty isn’t it? These veg, I think are looking beautiful and done so let’s move them over to our cooler part of the grill. That’s where these guys hang out. Put the scallops on the grill, what should happen. So we’re just going to let them go like this. I have one secret trick. We’re going to cover this with some sake. Very hot in there. So this is sort of adding a lid on there to help our scallops stay succulent and plump. Mushrooms last thing, always delicious with a little bit of garlic. Let’s check our scallops. Beautiful. These babies are just about done. Done of the zucchini in a very straight line, very neat. Now our beautiful veg over here, right on top of every zucchini, we’re going to cut these in half right through the middle. Straight line right across the plate, fast easy and delicious. Are you guys ready to try?