Yakitori Skewers with Fair Trade Scallops
Yakitori is hot right now – in more ways than one. Once reserved for skewers of chicken, the traditional Japanese flash grilling technique is finding new applications in the U.S. culinary world – including in this recipe from chef Brett Cary. Fair Trade Certified™ scallops are dunked into a sweet-and-salty marinade and quick-seared to create a velvety glaze. The best part? Both the scallops and the honey in the marinade are Fair Trade Certified, so each skewer helps fishermen and honey farmers invest in their communities. Serve at your next dinner party for a tasty hit with a unique story.
Recipe appears in: 6 Recipes for Making the Seafood Switch
- 14 Fair Trade Certified Bristol Seafood North Atlantic Sea Scallops
- 14 bamboo skewers, soaked in water for 30 minutes
- 1 Tbsp lemon juice from a Fair Trade Certified lemon, plus extra to squeeze over top
- 1 Tbsp red miso paste
- 1 Tbsp Fair Trade Certified honey
- 2 Tbsp soy sauce
- 1 tsp sesame oil
- 2 Tbsp white sesame seeds, toasted
- 1/4 cup sliced scallions
Makes 14 skewers
- Mix lemon juice, miso, honey, soy sauce, and sesame oil in a sauce pan. Bring to a low simmer and allow to cook for five minutes. Transfer to a bowl and let cool.
- Marinate scallops in the sauce bowl for 30 minutes to an hour. Remove from bowl, cut each scallop into quarters and skewer into tight bunches (1 scallop per skewer)
- Prepare charcoal grill (gas will work as a substitute)
- Heat grill to medium high. Clean and oil cooking surface. Grill skewers about 1 minute per side. Squeeze fresh lemon juice over top, garnish with sliced scallion and sesame seeds, and serve immediately.