Rating: 2 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0
Recipe by Oxmoor House January 2004

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Credit: Oxmoor House

Recipe Summary

prep:
30 mins
cook:
16 mins
marinate:
30 mins
total:
1 hr 16 mins
Yield:
4 servings (serving size: 6 to 8 scallops)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine soy sauce and next 4 ingredients in a heavy-duty zip-top plastic bag; add scallops. Seal and marinate in refrigerator 30 minutes, turning occasionally.

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  • Remove scallops from bag, reserving marinade. Slowly stir cornstarch into marinade with a whisk. Add enough water to marinade mixture to measure 2/3 cup.

  • Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add 1/2 of scallops and cook 3 to 4 minutes on each side or until golden. Remove scallops from pan; set aside and keep warm. Repeat procedure with remaining oil and scallops.

  • Transfer scallops to serving plates. Wipe pan with a paper towel. Reduce heat to medium-low. Stir marinade mixture and pour into pan; bring to a boil, stirring constantly. Reduce heat, and simmer 1 minute or until slightly thick, stirring occasionally. Pour mixture over scallops; top with cilantro and sesame seeds. Garnish with lime wedges, if desired.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

208 calories; fat 5.5g; saturated fat 0.7g; protein 29.9g; carbohydrates 8g; cholesterol 56mg; iron 0.7mg; sodium 888mg; calories from fat 25%; fiber 0.2g; calcium 58mg.
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