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

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.

How to Make It

Step 1

Combine cornstarch and 1 teaspoon water; set aside.

Step 2

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

Step 3

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.

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Ratings & Reviews

xaipete's Review

March 19, 2013
I made a few changes (rather than go shopping in a blizzard): 2 tsp sugar plus 1/4 C dry sherry in place of the mirin; dried lemon peel rather than fresh skipped the orange peel used packaged instead of fresh juices. I made 1/2 the scallops but the full amount of sauce because I was serving over rice. Pretty good, and I'm keeping the recipe to do again. Easy and quick.

Chiccook's Review

March 07, 2009
I made this recipe exactly the way it was written and we did not like it. The citrus was way to over powering. Bummer! It sounded good.