Scallops Yakitori
"“Yakitori” is a Japanese word that literally means “grilled bird,” a reference to chicken bits on skewers in a sticky/salty sauce. The sauce itself is so favored that it has come to be known as “yakitori.” Here we make yakitori with scallops, mushrooms and scallions. Don't overcook the scallops; just a few minutes over the heat will do the trick...."
INGREDIENTS
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2 tablespoons reduced-sodium soy sauce
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2 tablespoons sake, (see Note) or dry white wine
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2 tablespoons mirin, (see Note)
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1 teaspoon sugar
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1/2 teaspoon molasses
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1/2 teaspoon Worcestershire sauce
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1/2 teaspoon minced fresh ginger
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12 small-to-medium dry sea scallops, (about 10 ounces) or 6 large, cut in half (see Shopping Tip), tough muscle removed
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8 medium button mushrooms, halved
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6 scallions
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