Summer is a time for grilling and eating al fresco. Our Friday night dinner was just that, kind of.
Some running around at dinner time lead to my enlisting the help of The Husband and his grilling expertise. I whipped up a batch of homemade teriyaki sauce because I have never found a bottled brand that didn't contain a list of ingredients I can't pronounce. After skewering a couple pounds of scallops, I left him instructions while I was off to pick up My Oldest from WORK. You heard me right, I said WORK. I am proud to say I am the parent of an employed teenager. She brought her first paycheck home last week. If I could figure out how to get the picture of it off my phone and onto my blog, you would see it. But that would require a little too much work on my part.
We had Grilled Teriyaki Sea Scallops and Asian Triple Bean Salad and it was a perfect dinner for a hot and muggy summer night. It is a quick meal to throw together; I had about 30 minutes of hands-on time. That is about all I want to do this time of year.
After lounging, working, or doing whatever it is you do during the summer, this meal will not disappoint. And you won't spend too much time in the kitchen either.
Grilled Teriyaki Sea Scallops
2 pounds sea scallops
teriyaki sauce ingredients:
1 cup water
1/4 cup soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1 tablespoon honey
2 tablespoons brown sugar
1/4 cup warm water
2 tablespoons cornstarch
Heat grill to medium high heat.
Lay 4 scallops in a line on work surface. Thread on 2 parallel skewers to make flipping on the grill easier (see photo above). Set aside.
To make teriyaki sauce, combine 1 cup water, soy sauce, ground ginger, garlic powder, honey, and brown sugar in a small saucepan. Bring to a boil. Mix together the warm water and cornstarch and add to the soy sauce mixture. Cook for about 3 - 4 minutes or until sauce thickens. Remove from heat.
Grill scallops on hot grill for about 3 - 4 minutes per side. After the first flip, brush the scallops with the teriyaki sauce. Watch for flare ups so the sauce does not burn. Remove scallops from grill and serve with Asian Triple Bean Salad.
Asian Triple Bean Salad
1 pound green beans, trimmed and blanched
2 cups edamame, shelled and blanched
1 15-ounce can black beans, rinsed and drained
2 scallions, thinly sliced
3 tablespoons peanut oil
2 tablespoons rice wine vinegar
2 tablespoons brown sugar
1 teaspoon grated ginger
1 clove garlic, minced
In a large bowl, combine green beans, edamame, black beans, and scallions. Set aside.
In a small bowl, whisk together peanut oil, rice wine vinegar, brown sugar, ginger, and garlic. Drizzle dressing over beans and toss to coat. Can be served cold or at room temperature.