Sesame Scallops with Citrus Sauce

Patting the scallops dry ensures they develop a nice crust as they sear in the pan. It's important not to move them around in the pan other than to turn them over.


4 servings (serving size: 3 ounces scallops, 1 tablespoon sauce, and 3/4 teaspoon sesame seeds)

Recipe from

Cooking Light

Nutritional Information

Calories 202
Caloriesfromfat 27 %
Fat 6 g
Satfat 0.9 g
Monofat 2.3 g
Polyfat 2.1 g
Protein 19.8 g
Carbohydrate 11.5 g
Fiber 0.4 g
Cholesterol 37 mg
Iron 0.8 mg
Sodium 462 mg
Calcium 54 mg


1 teaspoon cornstarch
1 teaspoon water
1 pound large sea scallops
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 tablespoon peanut oil
1 garlic clove, minced
1/3 cup mirin (sweet rice wine)
1/4 teaspoon grated orange rind
1 tablespoon fresh orange juice
1/4 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 tablespoon low-sodium soy sauce
1/2 teaspoon dark sesame oil
1 tablespoon sesame seeds, toasted


Combine cornstarch and 1 teaspoon water; set aside.

Pat scallops dry with paper towels. Sprinkle scallops evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper.

Heat peanut oil in a large nonstick skillet over medium-high heat. Add scallops to pan; cook 2 minutes on each side or until done. Transfer scallops to a platter. Add garlic to pan; sauté 30 seconds. Add remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, mirin, and next 6 ingredients (through sesame oil). Stir in cornstarch mixture; bring to a boil. Cook 1 minute or until sauce thickens, stirring constantly. Pour sauce over scallops; sprinkle with sesame seeds.

Maureen Callahan,

Cooking Light

December 2007
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