- 1/4 cup low-sodium soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon dark sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon hot sauce
- 1 1/2 pounds sea scallops (about 30 scallops)
- 2 teaspoons cornstarch
- 2 teaspoons olive oil, divided
- 2 tablespoons coarsely chopped fresh cilantro
- 2 teaspoons sesame seeds, toasted
- Lime wedges (optional)
- calories 208
- fat 5.5 g
- satfat 0.7 g
- protein 29.9 g
- carbohydrate 8.0 g
- cholesterol 56 mg
- iron 0.7 mg
- sodium 888 mg
- caloriesfromfat 25 %
- fiber 0.2 g
- calcium 58 mg
How to Make It
Combine soy sauce and next 4 ingredients in a heavy-duty zip-top plastic bag; add scallops. Seal and marinate in refrigerator 30 minutes, turning occasionally.
Remove scallops from bag, reserving marinade. Slowly stir cornstarch into marinade with a whisk. Add enough water to marinade mixture to measure 2/3 cup.
Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add 1/2 of scallops and cook 3 to 4 minutes on each side or until golden. Remove scallops from pan; set aside and keep warm. Repeat procedure with remaining oil and scallops.
Transfer scallops to serving plates. Wipe pan with a paper towel. Reduce heat to medium-low. Stir marinade mixture and pour into pan; bring to a boil, stirring constantly. Reduce heat, and simmer 1 minute or until slightly thick, stirring occasionally. Pour mixture over scallops; top with cilantro and sesame seeds. Garnish with lime wedges, if desired.