Scallops with Teriyaki Reduction
- 1 tbsp. Olive oil
- 250g Scallops
- 200g Asparagus
- 100ml Soy sauce
- 30ml Rice wine vinegar
- Dash of Tabasco sauce
- 100g Brown sugar
- Handful of coriander leaves
- Salt & pepper
Mix soy sauce, rice wine vinegar, brown sugar and a dash of Tabasco sauce in a saucepan and bring to the boil.
Meanwhile, fry the scallops in olive oil and steam the asparagus.
Keep reducing the teriyaki sauce until it is thickened. Be very careful to keep stirring to stop it burning on the bottom of the pan.
Serve the asparagus, then the scallops, then spoon over the teriyaki reduction. Season with salt & pepper, and garnish with coriander leaf.