Pan-Roasted Scallops with Sesame Sauce

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Found this one in a myrecipes.com e-mail. I served it with quinoa and really enjoyed it. Kevin and Katie thought the sauce was a little overpowering for the scallops and may better suit chicken. Let me know what you think! (Also, I doubled the sauce recipe. After all, more is better!)




Preparation Time: 2 minutes
Cooking Time: 6 minutes
Yield: Makes 4 servings (serving size: 4 scallops and 1 1/2 tablespoons sauce)

 Ingredients
 16 large sea scallops (about 1 3/4 pounds)
1 sliced green onion (white and green sections reserved separately)
2 garlic cloves, minced (about 1 teaspoon)
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
3 teaspoons sugar
1/2 teaspoon cornstarch
1 tablespoon sesame oil
1/8 teaspoon crushed red pepper
1 teaspoon canola oil
1/8 teaspoon black pepper

Preparation
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.

2. Warm the canola oil in a large nonstick skillet over medium heat. When hot, pat the scallops dry in paper towel and add them to the pan; 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.
I toasted the sesame seeds in the microwave for about 90 seconds (in 30 second intervals).


The "after" of the toasted sesame seeds.
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.

CALORIES 246 ; FAT 7g (sat 1g,mono 3g,poly 3g); CHOLESTEROL 65mg; CALCIUM 53mg; CARBOHYDRATE 9g; SODIUM 587mg; PROTEIN 34g; FIBER 0.0g; IRON 1mg

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