ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Caramelized Scallops

Caramelized Scallops
Photo: Randy Mayor; Stylist: Leigh Ann Ross
Prep time 20 mins
Yield

2 servings (serving size: 3 scallops)

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.

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

Nutrition 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

How to Make It

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

    Roasted Fish with Kabocha Coulis
    James Carrier
  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.

  4. 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.