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Thai-Style Sea Scallops

Oxmoor House
Prep time 30 mins
Cook time 16 mins
Marinate time 30 mins
Yield 4 servings (serving size: 6 to 8 scallops)


  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Oxmoor House Healthy Eating Collection