“It’s a delectable dish with Japanese touch.”

INGREDIENTS      

2 tbsp.  low sodium soy sauce
1 tbsp. rice wine
2 tsp.  sake or dry sherry
1 tsp. granulated sugar
1 pound large scallops
1/4 tsp. kosher salt
1 tbsp. vegetable oil

DIRECTIONS

• Combine soy sauce, rice wine, sake (or dry sherry) and sugar in medium bowl and stir until sugar is dissolved.
• Add scallops and let stand for 30 minutes, turning occasionally.
• Drain the scallops, reserving marinade.
• Preheat the broiler; line broiler pan with foil.
• Brush broiler rack with vegetable oil.
• Place scallops on rack.
• Brush lightly with marinade.
• Broil about 4 inches from heat source 4-5 minutes or until brown.
• Turn scallops with tongs and brush lightly with marinade.
• Broil for 4 to 5 minutes or just until scallops are opaque in center.
• Serve immediately.