Thai-Style Sea Scallops

Oxmoor House

Yield:

4 servings (serving size: 6 to 8 scallops)

Recipe from

Recipe Time

Prep: 30 Minutes
Cook: 16 Minutes
Marinate: 30 Minutes

Nutritional Information

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

Ingredients

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)

Preparation

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.

Note:

Oxmoor House Healthy Eating Collection

January 2004