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Thai-Style Sea Scallops

Oxmoor House JANUARY 2004

  • Yield: 4 servings (serving size: 6 to 8 scallops)
  • Cook time:16 Minutes
  • Prep time:30 Minutes
  • Marinate:30 Minutes


  • 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.

Nutritional Information

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

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Thai-Style Sea Scallops recipe