Scallop Teriyaki Lunch Box Recipe

Prepare scallops

Pat scallops very dry with paper towels. If they have the side muscle attached, remove it. Season lightly with a pinch of salt and pepper on both sides.

Make teriyaki sauce

In a small bowl combine 4 tbs soy sauce, 2 tbs mirin, 1 tbs sake, 1 tbs brown sugar, 1 tsp grated ginger, 1 tsp minced garlic and 1 tsp sesame oil. Stir until sugar dissolves.

Cook scallops

Heat a large nonstick skillet over medium-high heat and add 1 tbs neutral oil. When oil is shimmering and just starting to smoke, add scallops spaced apart. Sear without moving 1.5–2 minutes until golden, flip and cook 1–1.5 minutes more until just opaque in center. Remove scallops to a plate and tent loosely to keep warm.

Reduce sauce

Lower heat to medium, pour the prepared teriyaki mixture into the same skillet. Let simmer 1–2 minutes. Mix 1 tsp cornstarch with 1 tbs water to make a slurry and whisk into the simmering sauce. Cook 30–60 seconds until sauce thickens and becomes glossy. Stir in 1 tsp butter (optional) for shine and richness.

Finish scallops

Return scallops to skillet and spoon sauce over them for 30 seconds to glaze. Transfer scallops to the lunch box compartment. Sprinkle with toasted sesame seeds and sliced green onion.

Rinse 1 cup short-grain rice under cold water until water runs clear. Drain. Combine rinsed rice and 180 ml water in a small saucepan with a tight-fitting lid. Bring to a gentle boil over medium heat, then reduce to very low, cover and simmer 12 minutes. Remove from heat and let rest, covered, 10 minutes.

Fluff rice with a fork and stir in 1 tsp rice vinegar and 1 tsp salt. Portion rice into the lunch box (about half the box) while warm.

Quick pickle cucumber

Thinly slice cucumber. In a small bowl combine 2 tbs rice vinegar, 2 tbs water, 1 tsp sugar and 1/2 tsp salt until dissolved. Add cucumber, toss to coat and let sit at least 10 minutes. Drain and reserve 1/4 of the pickling liquid to toss with other veggies if desired.

Prepare vegetables

Steam broccoli florets for 2–3 minutes until bright green and just tender. Quickly blanch carrot matchsticks in the same boiling water for 30 seconds then shock in ice water to remain crisp. Warm edamame if needed.

Assemble sides: place broccoli, carrots and edamame in separate compartments alongside rice and scallops. Drizzle a small amount of the reserved pickling liquid over the vegetables if you like extra acidity. Add quick pickled cucumber to its compartment.

Arrange scallops over a small bed of rice or in their own compartment, spoon any extra teriyaki glaze into a small leakproof container if packing for later. Add lemon wedge, sprinkle nori strips if using, and close the lunch box. If consuming within an hour, scallops can be served warm; if packing for later, let everything cool slightly then refrigerate and consume within 24 hours.