Caramelized Scallops

Caramelized Scallops Recipe
Photo: Randy Mayor; Stylist: Leigh Ann Ross
Toss seared scallops with a flavorful caramel sauce for a simple, yet elegant, meal that's perfect for date nights.  Serve with wide rice noodles and sugar snap peas.

Yield:

2 servings (serving size: 3 scallops)

Recipe from

Cooking Light

Recipe Time

Prep: 20 Minutes

Nutritional Information

Calories 185
Fat 1.3 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.5 g
Protein 29.2 g
Carbohydrate 13.2 g
Fiber 0.4 g
Cholesterol 56 mg
Iron 0.6 mg
Sodium 844 mg
Calcium 44 mg

Ingredients

3 1/2 teaspoons sugar, divided
5 teaspoons water, divided
1 tablespoon fish sauce
1 teaspoon minced fresh ginger
2 teaspoons fresh lime juice
1/2 teaspoon minced fresh garlic
1/8 teaspoon crushed red pepper
Cooking spray
1/8 teaspoon freshly ground black pepper
6 large sea scallops (about 12 ounces)
1 teaspoon chopped fresh mint
2 lime wedges

Preparation

1. Combine 1/2 teaspoon sugar, 1 tablespoon water, fish sauce, and next 4 ingredients (through red pepper) in a small bowl.

2. Combine remaining 1 tablespoon sugar and remaining 2 teaspoons water in a small heavy saucepan over medium-high heat; cook until sugar dissolves. Continue cooking 2 minutes or until golden (do not stir). Remove from heat; carefully add fish sauce mixture, stirring constantly. Keep warm.

3. Heat a medium skillet over medium-high heat. Coat pan with cooking spray. Sprinkle black pepper over scallops; add scallops to pan. Cook 1 1/2 minutes on each side or until desired degree of doneness. Add sauce; toss well. Sprinkle with mint. Serve with lime.

Wide rice noodles and sugar snap peas: Steam 6 ounces sugar snap peas 2 minutes or until crisp-tender; place in bowl. Add 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon toasted sesame oil to peas; toss well. Sprinkle with 1/4 teaspoon toasted sesame seeds.

Note:

Laraine Perri,

Cooking Light

June 2009
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