Rating: 4 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

Toss seared scallops with a flavorful caramel sauce for a simple, yet elegant, meal that's perfect for date nights.  Serve with wide rice noodles and sugar snap peas.

Recipe by Cooking Light June 2009

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Read the full recipe after the video.

Recipe Summary test

prep:
20 mins
total:
20 mins
Yield:
2 servings (serving size: 3 scallops)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1/2 teaspoon sugar, 1 tablespoon water, fish sauce, and next 4 ingredients (through red pepper) in a small bowl.

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  • Combine remaining 1 tablespoon sugar and remaining 2 teaspoons water in a small heavy saucepan over medium-high heat; cook until sugar dissolves. Continue cooking 2 minutes or until golden (do not stir). Remove from heat; carefully add fish sauce mixture, stirring constantly. Keep warm.

  • Heat a medium skillet over medium-high heat. Coat pan with cooking spray. Sprinkle black pepper over scallops; add scallops to pan. Cook 1 1/2 minutes on each side or until desired degree of doneness. Add sauce; toss well. Sprinkle with mint. Serve with lime.

  • Wide rice noodles and sugar snap peas: Steam 6 ounces sugar snap peas 2 minutes or until crisp-tender; place in bowl. Add 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon toasted sesame oil to peas; toss well. Sprinkle with 1/4 teaspoon toasted sesame seeds.

Nutrition Facts

185 calories; fat 1.3g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.5g; protein 29.2g; carbohydrates 13.2g; fiber 0.4g; cholesterol 56mg; iron 0.6mg; sodium 844mg; calcium 44mg.
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