Teppenyaki scallops Recipe | Food Network UK

Ingredients

• Soybean oil
• 1 medium courgette, thinly sliced on the bias
• 1/2 white onion, thinly sliced
• 75g julienned butternut squash
• 3 spring onions, cut on an extreme bias, whites and greens separated
• 1 tsp grated ginger
• 1 bird's eye chilli, thinly sliced
• 4 tbsp soy sauce, divided
• 2 tbsp rice wine vinegar
• 75g shelled and cooked edamame
• 1 large or 2 small matsutake mushrooms, cut into quarters
• 1 clove garlic, crushed and finely chopped
• 4 jumbo unsoaked sea scallops
• 2 tbsp sake