Pan-Roasted Scallops with Sesame Sauce
Asian influenced scallops made in about 10 minutes. Serve with a side of rice and snow peas. I doubled the sauce from the original recipe.
- 8 large sea scallops
- 1 teaspoon canola oil
- 1/8 teaspoon black pepper Sauce
- 1 green onion (white and green sections reserved separately)
- 3 garlic cloves, minced (about 2 teaspoon)
- 4 tablespoons low-sodium soy sauce
- 2 tablespoon rice vinegar
- 5 teaspoons sugar
- 1 teaspoon cornstarch
- 2 tablespoon sesame oil
- 1/4 teaspoon crushed red pepper
- 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.
- 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.
- 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.
Source: My Recipes – Pan Roasted Scallops with Sesame Sauce