Teriyaki Scallops - cooking recipe

Ingredients

2 tablespoons soy sauce
1 tablespoon rice wine
2 teaspoons sake or 2 teaspoons dry sherry
1 teaspoon sugar
1 lb large scallop
1/4 teaspoon kosher salt
8 ounces asparagus, diagonally sliced into 2 inch lengths
1 tablespoon vegetable oil

Preparation

Combine soy sauce, rice wine, sake (or dry sherry) and sugar in medium bowl and stir until sugar is dissolved.
Add scallops and let stand for 30 minutes, turning occasionally.
Meanwhile, bring 2 1/2 cups water and salt to a boil in medium saucepan over high heat.
Add asparagus.
Reduce heat to medium-high.
Cook 3 to 5 minutes or until crisp-tender.
Drain asparagus and keep warm.
Drain scallops, reserving marinade.
Preheat broiler.
Line broiler pan with foil.
Brush broiler rack with vegetable oil.
Place scallops on rack.
Brush lightly with marinade.
Broil about 4 inches from heat source 4-5 minutes or until brown.
Turn scallops with tongs and brush lightly with marinade.
Broil 4 to 5 minutes or just until scallops are opaque in center.
Serve immediately with asparagus.
Garnish as desired.