We serve these scallops in individual spoons as an appetizer. However, you could easily spoon them onto rice or udon noodles to make a main dish.

This Story Originally Appeared On sunset.com

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Recipe Summary test

total:
15 mins
Yield:
Serves 8 to 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oils in a large (not nonstick) frying pan over high heat. Add scallops and cook, turning once, until starting to brown, 4 to 6 minutes. Set each scallop on a spoon and drizzle with 1/4 tsp. soy sauce; then sprinkle with some green onion and sesame seeds. Top with a cilantro leaf.

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  • *Wet-packed scallops are preserved with chemicals, ooze liquid, and don't cook well. Dry-packed are available in most supermarkets. Before cooking scallops, peel off the tough little ligament on the side of the scallop that is often paler than the rest of the mollusk. It peels off easily (and in fact will often have disappeared before you buy it).

  • Note: Nutritional analysis is per serving.

Nutrition Facts

70 calories; calories from fat 44%; protein 7.9g; fat 3.5g; saturated fat 0.4g; carbohydrates 1.5g; fiber 0.2g; sodium 117mg; cholesterol 15mg.
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