Teppenyaki Scallops

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a fantastic recipe from Anne Burrell - so delicious!!”

Ingredients Nutrition

  • soybean oil
  • 1 medium zucchini, thinly sliced on the bias
  • 12 white onion, thinly sliced
  • 12 cup butternut squash, julienned
  • 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
  • 12 cup edamame, shelled, cooked
  • matsutake mushroom, cut into quarters (1 large or 2 small)
  • 1 garlic clove, smashed and finely chopped
  • 4 jumbo dry diver sea scallops
  • 2 tablespoons sake


  1. 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.
  2. 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 3-4 minutes. Add 2 tablespoons soy sauce and 1 tablespoons rice wine vinegr. Add the edamame, cook for another minute. Remvoe them to another plate.
  3. 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 tablespoons soy sauce. Cook unitl most of the liquid has evaporated and remove them to a plate.
  4. 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 1-2 minutes per side. Add the sake and cover the pan to steam the scallops and cook them through, about another 2-3 minutes.
  5. TO SERVE: Divide the zucchini and lay them across each of 2 plates in a neat diagonal row, Divide the squash/edamame mixture into two even neat piles on the zucchini. Cut the scallops in half horizontally, to make two even rounds. lean the scallops, seared side up on the pile of the squash/edamame mixture. Top each pile with pieces of mushroom. Garnish with soy sauce and rice wine vinegar.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a