Scallops with Soy Sauce and Pomegranates
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 24 scallops (if possible, in their shells)
  • 1 medium sweet potato
  • ½ cup vegetable oil + 1 teaspoon
  • 1 cup fish or chicken broth
  • ¼ cup Kikkoman Soy Sauce
  • 2 tablespoons sugar
  • ½ inch ginger
  • 3 garlic cloves
  • 3 tablespoons pomegranate seeds (optional)
  1. Clean the scallops and set aside.
  2. Peel and slice the sweet potato into very thin strings with a mandolin. Plunge in a bowl of cold water. Change the water when it's cloudy, until it is completely clear.
  3. Drain the sweet potato strings and dry very well.
  4. Heat the oil and fry the sweet potato strings in batches. Transfer to paper towels to drain the oil.
  5. In a small saucepan, combine the fish or chicken broth, sugar, ginger, and garlic, and bring to a boil. Turn the heat to medium and boil for 10 minutes or until the sauce is reduced and slightly thick and sirupy.
  6. Heat a teaspoon of oil in a skillet. Sear the scallops and transfer to their shells.
  7. Add a teaspoon of the sauce on top of each scallop, and sprinkle with pomegranate seeds, if using. Top with sweet potato strings.
  8. Serve at once.
Recipe by PERU DELIGHTS at