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These Asian influenced scallops cook in less than 6 minutes. Serve with asparagus or green beans for a healthy, well balanced meal.
Ingredients (4 servings)
- 24 sea scallops (about 1 pound)
- 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
- a calorie-free sweetener, the equivalent to 3 teaspoons sugar
- 1/2 teaspoon cornstarch
- 1 tablespoon sesame oil (in the ethnic ingredients section of your supermarket)
- 1/8 teaspoon crushed red pepper
- 1 teaspoon canola oil
- 1/8 teaspoon black 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.