Sea Urchin and Scallop in Teriyaki Sauce

Sea Urchin and Scallop in Teriyaki Sauce is an elegant dish featuring luxurious seared scallops topped with creamy fresh uni, finished with a rich teriyaki glaze and a touch of fresh wasabi for a refined, umami-packed experience.

Why You’ll Love This Recipe

This Sea Urchin and Scallop in Teriyaki Sauce recipe delivers a sophisticated blend of textures and flavors with minimal preparation time. The sweet, briny richness of fresh uni complements the buttery seared scallops beautifully, while the teriyaki glaze adds a savory-sweet finish. Perfect for special occasions or an indulgent treat, it brings gourmet dining into your home with ease.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 4 large sea scallops
• 4 pieces fresh uni (sea urchin)
• 1 tablespoon neutral oil (like canola)
• 2 tablespoons teriyaki sauce
• 1 teaspoon soy sauce
• 1 teaspoon mirin
• 1/2 teaspoon sugar
• Fresh wasabi or prepared wasabi for garnish
• Pinch of salt

Directions

1. Pat the scallops dry with a paper towel and season lightly with a pinch of salt.
2. Heat a nonstick skillet over medium-high heat and add the neutral oil.
3. Sear the scallops for about 1–2 minutes per side until golden brown and caramelized. Remove from heat and set aside.
4. In a small saucepan, combine the teriyaki sauce, soy sauce, mirin, and sugar. Simmer gently for 1–2 minutes until slightly thickened.
5. Arrange the seared scallops on a serving plate.
6. Place one piece of fresh uni carefully on top of each scallop.
7. Drizzle the warm teriyaki glaze generously over the scallops and uni.
8. Garnish each with a small dollop of fresh wasabi.
9. Serve immediately while warm.

Servings and Timing

Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Servings: 2 servings
Calories: 210 kcal per serving

Variations

• Alternative Sauce: Use a ponzu sauce for a lighter, citrusy finish instead of teriyaki.
• Spicy Twist: Add a few drops of chili oil or yuzu kosho for a spicy kick.
• Different Seafood: Replace scallops with seared tuna or lightly cooked shrimp for variation.
• Sushi-Style Presentation: Serve over seasoned sushi rice for a luxurious nigiri-style appetizer.
• Herbal Garnish: Sprinkle with finely chopped chives or microgreens for a fresh finish.

Storage/Reheating

This dish is best served immediately after preparation to preserve the delicate texture of the uni and the freshness of the scallops.
If necessary, store cooked scallops separately in an airtight container in the refrigerator for up to 1 day. Fresh uni should also be consumed the same day for optimal quality.
Reheating is not recommended, as it may compromise the texture of both scallops and uni.

FAQs

Can I use frozen scallops?

Yes, thaw them completely and pat dry thoroughly to ensure proper searing.

Where can I find fresh uni?

Fresh uni is available at specialty seafood markets, Japanese grocery stores, or online gourmet suppliers.

Can I prepare the teriyaki sauce ahead of time?

Yes, the teriyaki glaze can be made ahead and gently reheated before drizzling over the scallops and uni.

What type of oil is best for searing scallops?

A neutral oil with a high smoke point, such as canola or grapeseed oil, is ideal.

How do I avoid overcooking scallops?

Sear on high heat for 1–2 minutes per side until golden brown and just opaque in the center.

Can I substitute prepared wasabi?

Yes, if fresh wasabi is unavailable, prepared wasabi paste is a suitable substitute.

What should I serve with this dish?

Serve with a simple salad, steamed rice, or a light miso soup for a complete meal.

Is it necessary to add sugar to the sauce?

The sugar enhances the sweetness of the teriyaki glaze but can be adjusted or omitted based on preference.

How do I know if uni is fresh?

Fresh uni should smell like the ocean without any strong fishy odor and should have a firm, creamy texture.

Can I double the recipe for a larger gathering?

Yes, simply scale up the ingredients proportionally and cook the scallops in batches if necessary.

Conclusion

Sea Urchin and Scallop in Teriyaki Sauce is a refined and indulgent dish that beautifully balances the delicate flavors of the sea with the rich depth of a sweet-savory glaze. With its luxurious ingredients and elegant presentation, it is a perfect choice for special meals or whenever you wish to impress with minimal effort.

Sea Urchin and Scallop in Teriyaki Sauce

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Elevate your dining experience with this Sea Urchin and Scallop in Teriyaki Sauce — perfectly seared scallops topped with luscious uni and drizzled with a rich, umami-packed teriyaki glaze, finished with a touch of fresh wasabi for an unforgettable gourmet seafood dish. #seaurchin #scalloprecipes

• Author: Asma
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 servings
• Category: Appetizer, Main Course
• Method: Searing, Simmering
• Cuisine: Japanese

Ingredients

• 4 large sea scallops

• 4 pieces fresh uni (sea urchin)

• 1 tablespoon neutral oil (like canola)

• 2 tablespoons teriyaki sauce

• 1 teaspoon soy sauce

• 1 teaspoon mirin

• 1/2 teaspoon sugar

• Fresh wasabi or prepared wasabi for garnish

• Pinch of salt

 

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Instructions

1. Pat the scallops dry with a paper towel and season lightly with a pinch of salt.

2. Heat a nonstick skillet over medium-high heat and add the neutral oil.

3. Sear the scallops for about 1–2 minutes per side until golden brown and caramelized. Remove from heat and set aside.

4. In a small saucepan, combine the teriyaki sauce, soy sauce, mirin, and sugar. Simmer gently for 1–2 minutes until slightly thickened.

5. Arrange the seared scallops on a serving plate.

6. Carefully place one piece of fresh uni atop each scallop.

7. Drizzle the warm teriyaki glaze generously over the scallops and uni.

8. Garnish each with a small dollop of fresh wasabi.

9. Serve immediately while warm.

Notes

• Use the freshest uni and scallops available for the best flavor and texture.

• Adjust the sweetness of the glaze by adding more or less sugar to taste.

• For an even more luxurious presentation, serve on a bed of microgreens or edible flowers.