Sesame Scallops with Citrus Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
1 teaspoon cornstarch |
1 teaspoon water |
1 pound large sea scallops |
1/4 teaspoon salt, divided |
1/4 teaspoon freshly ground black pepper, divided |
1 tablespoon peanut oil |
1 garlic clove, minced |
1/3 cup mirin (sweet rice wine) |
1/4 teaspoon grated orange rind |
1 tablespoon fresh orange juice |
1/4 teaspoon grated lemon rind |
1 tablespoon fresh lemon juice |
1 tablespoon low-sodium soy sauce |
1/2 teaspoon dark sesame oil |
1 tablespoon sesame seeds, toasted |
Directions:
1. Combine cornstarch and 1 teaspoon water; set aside.
2. Pat scallops dry with paper towels. Sprinkle scallops evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper.
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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