Pan- Roasted Scallops with Sesame Sauce

Cooking time: 6 minutes


Ingredients (serves 4):

    16 scallops


    Sauce 

    1 sliced green onion

    2 garlic cloves, minced

    2 tbsp low-sodium soy sauce

    1 tbsp rice vinegar

    3 tsp sugar

    1/2 tsp cornstarch

    1 tbsp sesame oil

    1/8 tsp crushed red pepper


    1 tsp canola oil

    1/8 tsp black pepper


Method:

  1. Defrost the scallops.

  2. In a small mixing bowl, add the sauce ingredients and stir with a whisk to combine, and set aside.

  3. 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. Flip the scallops and cook 2-3 more minutes or until browned. Remove scallops and keep warm.

  4. 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.

  5. Divide scallops among 4 plates. Drizzle some of the hot sesame sauce over each portion, and garnish with a sprinkle of green onion pieces.


  • Pan- Roasted Scallops with Sesame Sauce

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