Pan-Roasted Scallops with Sesame Sauce

Last weekend, I ate out with Sandy and Shirley, and had some great sea scallops, served with lentils.

I love scallops, so I decided to save this recipe and cook them myself next time I crave them.

The recipe is from Health magazine, January/February 2007 and takes 2 minutes to prep and 6 minutes to cook.  It serves 4. 

16 large sea scallops (about 1 3/4 pounds)
1 sliced green onion (white and green sctions reserved separately)
2 garlic cloves, minced (about 1 tablespoon)
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
3 teaspoons sugar
1/2 teaspoon cornstarch
1 tablespoon sesame oil
1/8 teaspoon crushed red pepper
1 teaspoon canola oil
1/8 teaspoon black pepper

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 whsk to combine, and set aside.

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 minutes more until browned.  Transfer scallops to a plate, and cover with foil.   Keep the skillet on the heat.

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 the heat.  Divide scallops amont 4 plates, drizzle some of the hot sesame sauce over each portion, and garnish with a sprinkle of green onion pieces. 

(246 calories per serving of 4 scallops with 1 1/2 tablespoons of sauce.)

[Image via Outblush]

Comments

[Intlxpatr]

Holy Wow, my stomach started growling just reading the recipe!