This was ok. I didn't have lime juice so I used pineapple juice b/c I knew it needed an acid. The soy sauce was VERY strong. It needed to be broken up with something.
Thai-Style Sea Scallops
More From Oxmoor House
Marinate: 30 Minutes
Amount per serving
- Calories: 208
- Fat: 5.5g
- Saturated fat: 0.7g
- Protein: 29.9g
- Carbohydrate: 8.0g
- Cholesterol: 56mg
- Iron: 0.7mg
- Sodium: 888mg
- Calories from fat: 25%
- Fiber: 0.2g
- Calcium: 58mg
- 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)
- 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.
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