Rating: 4.5 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

The key to getting a good brown crust is to pat the scallops dry before cooking, sear them in a very hot cast-iron skillet, and, while they cook, only move them to turn them over. Serve over rice noodles.

Maureen Callahan
Recipe by Cooking Light April 2007

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Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary test

Yield:
4 servings (serving size: about 4 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 teaspoon sesame oil in a large cast-iron or heavy skillet over high heat. Add onions; sauté 1 minute or until wilted. Remove from pan; set aside.

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  • Add remaining 1 teaspoon sesame oil and peanut oil to pan. Pat scallops dry with paper towels; sprinkle with 1/8 teaspoon salt. Add scallops to pan; cook 2 minutes or until golden brown. Turn scallops; reduce heat to medium, and cook 1 minute or until scallops are done. Remove scallops from pan; keep warm.

  • Add orange juice, mirin, lemon juice, soy sauce, ginger, red pepper, and remaining 1/8 teaspoon salt to pan; bring to a boil. Reduce heat, and simmer 3 minutes. Combine 1 teaspoon water and cornstarch; stir into sauce. Cook 30 seconds or until sauce begins to thicken. Add scallops to pan; toss to coat. Top with onions.

Nutrition Facts

296 calories; calories from fat 15%; fat 5.1g; saturated fat 0.5g; mono fat 1.5g; poly fat 1.4g; protein 41.9g; carbohydrates 16.7g; fiber 0.5g; cholesterol 91mg; iron 1mg; sodium 885mg; calcium 77mg.
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