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.

Yield: 4 servings (serving size: 3 ounces scallops, 1 tablespoon sauce, and 3/4 teaspoon sesame seeds)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 202
  • Calories from fat: 27%
  • Fat: 6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 2.1g
  • Protein: 19.8g
  • Carbohydrate: 11.5g
  • Fiber: 0.4g
  • Cholesterol: 37mg
  • Iron: 0.8mg
  • Sodium: 462mg
  • Calcium: 54mg

Ingredients

  • 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

Preparation

  1. Combine cornstarch and 1 teaspoon water; set aside.
  2. Pat scallops dry with paper towels. Sprinkle scallops evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper.
  3. 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.
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