Pan-Roasted Scallops With Sesame Sauce

Name: Pan-Roasted Scallops With Sesame Sauce
Prep time: 2 min
Cook time: 6 min
Total time: 8 min
Yield: Makes 4 servings (serving size: 4 scallops and 1 1/2 tablespoons sauce)
Ingredients: 16 large sea scallops (about 1 3/4 pounds); 1 sliced green onion (white and green sections reserved separately); 2 garlic cloves, minced (about 1 teaspoon); 2 tablespoons low-sodium soy sauce; 1 tablespoon rice vinegar; 3 teaspoons sugar; ½ teaspoon cornstarch; 1 tablespoon sesame oil; ⅛ teaspoon crushed red pepper; 1 teaspoon canola oil; ⅛ teaspoon black pepper

11 Ratings
8 Reviews

These Asian-influenced pan-roasted scallops cook in less than 6 minutes. Serve with white rice and a side of edamame for a healthy, well-balanced meal.

By Kitty Broiher, M.S., R.D., and Kimberly Mayone

Recipe by Health January 2007

Gallery

Credit: Yunhee Kim; Styling: Molly Fitzsimons/Big Leo Productions

Recipe Summary

prep:

2 mins

cook:

6 mins

total:

8 mins

Yield:

Makes 4 servings (serving size: 4 scallops and 1 1/2 tablespoons sauce)

Nutrition Info

Directions

Step 1
Remove scallops from the refrigerator, and bring them to room temperature (about 10 minutes). In a small mixing bowl, add the white onion pieces and the next 7 ingredients (through crushed red pepper); stir with a whisk to combine, and set aside.

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Step 2
Warm the canola oil in a large nonstick skillet over medium heat. When hot, add the scallops; sprinkle scallops with the black pepper. Cook scallops about 3 minutes on 1 side until golden brown. Using tongs, flip the scallops and cook 2-3 more minutes or until browned. Transfer scallops to a plate, and cover with foil. Keep the skillet on the heat.
Step 3
Whisk the sauce again, and add it to the pan. Cook until the sauce boils and thickens slightly (about 45 seconds); then remove the pan from heat. Divide scallops among 4 plates, drizzle some of the hot sesame sauce over each portion, and garnish with a sprinkle of green onion pieces.

Chef's Notes

Look for sesame oil in the ethnic-ingredients section of your supermarket.

Nutrition Facts

Per Serving:

246 calories; fat 7g; saturated fat 1g; mono fat 3g; poly fat 3g; protein 34g; carbohydrates 9g; cholesterol 65mg; iron 1mg; sodium 587mg; calcium 53mg.

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JLouise

01/24/2014

My husband and I thought this was a little too sweet. I did double the sauce as others suggested. Next time, I won't double the sugar and I might add some chopped fresh ginger. Overall, this was a keeper. The sauce could be used for most any protein.

miraoli

04/04/2013

This was absolutely delicious. They have tons of coupons for these recipes and tons of others at http://PrintableCouponsandDeals.com Seriously, Check 'enm out.

kristymos

11/27/2012

I absolutely loved this. Made double the sauce and made the scallops for me and chicken for the kids. This will go in the normal rotation at our house. Outstanding sauce and very versatile with both the chicken and the scallops.

Nkneup

10/23/2012

So delicious.

JessAndRob

10/13/2012

Definitely different, but delicious! We paired with brown rice & quinoa and it was wonderful.

CSIOUX5

10/13/2011

Very good. Double the sauce.

PaolaMaria

09/02/2010

This is a huge favorite with family and friends and I have been making it for a few years now, regularly. It's fast, easy, looks great, and is Delicious! We like spicy food, so I triple the amount of crushed red pepper, and I always make it with a side of sauteed sugar snap peas and brown rice. I double the sauce so as to have enough to drizzle over the sides. I'm careful with the cooking time of the scallops, and often cook some a little less, especially if they are smaller.

KLicK126

03/24/2010

My son's favorite food is scallops. This was a great family recipe to make with items I had "on hand." I will absolutely make it again.

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