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

Patting the scallops dry ensures they develop a nice crust as they sear in the pan. It's important not to move them around in the pan other than to turn them over.

Recipe by Cooking Light December 2007


Recipe Summary

4 servings (serving size: 3 ounces scallops, 1 tablespoon sauce, and 3/4 teaspoon sesame seeds)


Ingredient Checklist


Instructions Checklist
  • Combine cornstarch and 1 teaspoon water; set aside.

  • Pat scallops dry with paper towels. Sprinkle scallops evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper.

  • Heat peanut oil in a large nonstick skillet over medium-high heat. Add scallops to pan; cook 2 minutes on each side or until done. Transfer scallops to a platter. Add garlic to pan; sauté 30 seconds. Add remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, mirin, and next 6 ingredients (through sesame oil). Stir in cornstarch mixture; bring to a boil. Cook 1 minute or until sauce thickens, stirring constantly. Pour sauce over scallops; sprinkle with sesame seeds.

Nutrition Facts

202 calories; calories from fat 27%; fat 6g; saturated fat 0.9g; mono fat 2.3g; poly fat 2.1g; protein 19.8g; carbohydrates 11.5g; fiber 0.4g; cholesterol 37mg; iron 0.8mg; sodium 462mg; calcium 54mg.