Photo: Yunhee Kim; Styling: Molly Fitzsimons/Big Leo Productions
Prep Time
2 Mins
Cook Time
6 Mins
Makes 4 servings (serving size: 4 scallops and 1 1/2 tablespoons sauce)

These Asian-influenced pan-roasted scallops cook in less than 6 minutes. Serve with white rice and a side of edamame for a healthy, well-balanced meal.

How to Make It

Step 1

Remove scallops from the refrigerator, and bring them to room temperature (about 10 minutes). In a small mixing bowl, add the white onion pieces and the next 7 ingredients (through crushed red pepper); stir with a whisk to combine, and set aside.

Step 2

Warm the canola oil in a large nonstick skillet over medium heat. When hot, add the scallops; sprinkle scallops with the black pepper. Cook scallops about 3 minutes on 1 side until golden brown. Using tongs, flip the scallops and cook 2-3 more minutes or until browned. Transfer scallops to a plate, and cover with foil. Keep the skillet on the heat.

Step 3

Whisk the sauce again, and add it to the pan. Cook until the sauce boils and thickens slightly (about 45 seconds); then remove the pan from heat. Divide scallops among 4 plates, drizzle some of the hot sesame sauce over each portion, and garnish with a sprinkle of green onion pieces.

Chef's Notes

Look for sesame oil in the ethnic-ingredients section of your supermarket.

Ratings & Reviews

JLouise's Review

January 24, 2014
My husband and I thought this was a little too sweet. I did double the sauce as others suggested. Next time, I won't double the sugar and I might add some chopped fresh ginger. Overall, this was a keeper. The sauce could be used for most any protein.

Bevmknight's Review

August 25, 2013

Nkneup's Review

October 24, 2012
So delicious.

CSIOUX5's Review

October 13, 2011
Very good. Double the sauce.

ShePapa's Review

February 22, 2014

kristymos's Review

November 27, 2012
I absolutely loved this. Made double the sauce and made the scallops for me and chicken for the kids. This will go in the normal rotation at our house. Outstanding sauce and very versatile with both the chicken and the scallops.

PaolaMaria's Review

September 03, 2010
This is a huge favorite with family and friends and I have been making it for a few years now, regularly. It's fast, easy, looks great, and is Delicious! We like spicy food, so I triple the amount of crushed red pepper, and I always make it with a side of sauteed sugar snap peas and brown rice. I double the sauce so as to have enough to drizzle over the sides. I'm careful with the cooking time of the scallops, and often cook some a little less, especially if they are smaller.

KLicK126's Review

March 25, 2010
My son's favorite food is scallops. This was a great family recipe to make with items I had "on hand." I will absolutely make it again.

emmalee123's Review

December 02, 2012

JessAndRob's Review

October 13, 2012
Definitely different, but delicious! We paired with brown rice & quinoa and it was wonderful.