Japanese Scallop and Shiitake Skewers

Name: Japanese Scallop and Shiitake Skewers
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: ¼ cup (60 ml) soy sauce; 3 tablespoons (45 ml) mirin; 2 tablespoons (30 ml) sake; 1 tablespoon (12 g) sugar; 1 tablespoon (15 g) fresh ginger, finely minced; 2 cloves (10 g) garlic, minced; 1 tablespoon (15 g) unsalted butter, cut into small pieces; 1 lb (450 g) large sea scallops, side muscle removed, patted very dry; 12 oz (340 g) fresh shiitake mushrooms, cleaned, halved if large, patted dry; salt; white pepper; 1 tablespoon (15 ml) neutral oil; 2 (30 g) scallions, thinly sliced (optional)

From the MyKitchenBank Kitchen

Tender scallops alternate with meaty shiitake mushrooms on skewers, searing over high heat until caramelized and finished with a silky glaze of soy, mirin, sake, and butter. Ginger and garlic infuse the glaze while the quick cooking preserves the scallop's delicate texture and buttery center. A restaurant-quality dish that comes together in about an hour.

Prep: 25 min
Cook: 15 min
Wait: 31 min
Total: 1 hr 11 min
Makes: 8–12 skewers (serves 4 as a main, 6–8 as an appetizer)

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Steps

Before you start

Soak wooden skewers in water for at least 30 minutes (or use metal skewers).
Pat scallops completely dry with paper towels—this is essential for proper browning and tender texture.
Preheat your grill to medium-high (about 400°F/200°C) about 10 minutes before you plan to cook.
Have all ingredients prepped and within reach before lighting the grill, as cooking happens very quickly.

1
Make the glaze
- In a small saucepan, combine soy sauce, mirin, sake, and sugar.
- Heat over medium, stirring occasionally, until it reaches a simmer, about 2 minutes.
- Add minced ginger and garlic, and simmer for 1–2 minutes more until fragrant.
- Remove from heat, whisk in the butter until fully melted and smooth.
- Let cool for 5 minutes while you prepare the remaining ingredients.
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Ready when: Glaze is smooth and glossy; butter is fully incorporated
Tip: Do not let the glaze boil vigorously or it will reduce too much and become overly salty.
2
Soak skewers and prep ingredients
- If using wooden skewers, submerge them in water to soak for the next 30 minutes.
- Meanwhile, pat scallops very dry with fresh paper towels and remove any small side muscle on the curved edge of each scallop if visible.
- Clean shiitake mushroom caps gently with a damp cloth and halve any larger ones so pieces are roughly the same size as the scallops.
- Pat mushrooms dry with paper towels.
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Ready when: Scallops are completely dry; mushrooms are cleaned and cut to size
Tip: Dry scallops are absolutely essential—even a thin layer of moisture prevents proper browning and can make them rubbery.
3
Thread skewers
- Remove soaked skewers from water and pat dry.
- Starting with a mushroom piece, thread alternating pieces of scallop and mushroom onto each skewer.
- Aim for about 4–5 pieces per skewer (roughly 2–3 scallops and 2–3 mushroom pieces), which should yield 8–12 skewers total.
- Arrange them on a plate or tray.
- Season all sides lightly with salt and white pepper.
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Ready when: Skewers are assembled and evenly seasoned
Tip: Leave a little space between pieces so they cook evenly and allow heat to circulate around them.
4
Preheat and oil grillOven 400°F / 205°C
- Heat a grill (charcoal or gas) to medium-high (about 400°F / 200°C).
- If using a grill pan on the stovetop, heat it over medium-high heat for 3–5 minutes.
- Once hot, lightly brush the grates or pan surface with a brush or paper towel dipped in neutral oil to prevent sticking.
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Ready when: You can hold your hand above the grate for only 2–3 seconds before pulling away
5
Grill first side
- Place skewers on the hot grill or pan directly on the surface.
- Let them cook without moving for 3–4 minutes.
- They will sizzle upon contact.
- You should see golden-brown caramelization on the undersides of the scallops and the mushrooms will begin to soften and release moisture.
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Ready when: Scallops show deep golden-brown marks and feel slightly firm to the touch
Tip: Resist the urge to move or flip skewers early—they will release from the grates naturally once a crust has formed. A good sear requires stillness.
6
Flip and glaze first side
- Using long-handled tongs, flip the skewers over to the uncooked side.
- Immediately brush the cooked side (now facing up) generously with the cooled glaze using a basting brush.
- The glaze will hit the hot scallops and sizzle.
- Work quickly so the grilled side stays hot.
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Ready when: Glaze is applied and sizzling on the cooked side
Tip: Work briskly with the glaze so the first side remains hot and achieves a caramelized finish.
7
Finish cooking second side
- Cook the skewers on the second side for 2–3 minutes.
- In the final 30 seconds, brush this side with more glaze so both sides are coated and caramelized.
- The scallops are done when they feel just barely firm to the touch (not hard or rubbery) and are opaque throughout, with perhaps a tiny translucent core if you prefer them very tender.
- A meat thermometer inserted into the thickest scallop should read 120–125°F (49–52°C).
- Mushrooms should be tender and wilted.
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Ready when: Scallops are opaque and barely firm; internal temperature reaches 120–125°F; mushrooms are tender
Tip: Scallops transition from tender to rubbery in seconds—pull them off the grill as soon as they reach 120–125°F. A meat thermometer removes all guesswork.
8
Rest and serve
- Transfer the skewers to a serving plate and let rest for 1 minute.
- This allows the juices to settle and keeps the meat tender.
- If desired, scatter thinly sliced scallions over the top for color and a fresh onion bite.
- Serve immediately while hot, with any remaining glaze drizzled alongside or over the skewers.
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Ready when: Skewers are plated and resting
Tip: Scallions add a bright, fresh contrast to the rich, caramelized glaze.

Good to know

Tips

Scallop texture is delicate—they go from tender to rubbery in just 30–45 seconds once fully cooked. Always use a meat thermometer (120–125°F) for confidence, and err on the side of undercooking slightly rather than overdoing it.
Patting scallops dry twice is not overkill. Moisture is the enemy of browning. Even a thin film of water prevents the Maillard reaction and can make them steam instead of sear.
The glaze can be made ahead and refrigerated for up to 3 days, making this a smart weeknight dinner. Reheat it gently (don't boil) before applying to the hot skewers.
If your grill is flaring heavily due to butter or rendered fat dripping, move skewers to a cooler zone temporarily so they caramelize without charring excessively.

Make ahead

The glaze can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator; bring to room temperature or reheat gently before using. Scallops and mushrooms can be prepped (cleaned, dried, and cut) up to 6 hours ahead and stored in separate airtight containers in the fridge. Do not thread skewers more than 2 hours before grilling, as scallops will release liquid and won't sear well. Wooden skewers can be soaked up to 1 hour ahead.

Storage & reheating

Leftover skewers can be stored in an airtight container in the refrigerator for 1–2 days. To reheat, place them on the grill or in a 350°F (175°C) oven for 5–8 minutes until warmed through; do not use a microwave as it will toughen the scallops. These skewers are not recommended for freezing, as the delicate texture of scallops deteriorates significantly when thawed.

Substitutions

large sea scallops → Large shrimp (16–20 count) or halibut cubes (1-inch / 2.5 cm). Use the same grilling time for shrimp; halibut may take 1–2 minutes longer. Check for doneness at 120°F for shrimp, 130°F for halibut.
fresh shiitake mushrooms → Cremini, oyster, or king trumpet mushrooms; or omit entirely for all-scallop skewers. Other mushroom varieties may cook slightly faster. You can also use cherry tomatoes for acidity and sweetness.
mirin → 1½ tablespoons honey mixed with 1½ tablespoons sake, or 2 tablespoons honey. The result will be slightly less sweet and have less depth, but the glaze will still caramelize nicely.
sake → Dry white wine, dry vermouth, dry sherry, or water. All will work; avoid sweet wines. Water alone is flat but functional if you have no alcohol on hand.