Pan Roasted Scallops With Sesame Sauce

Total Time: 8 mins Preparation Time: 2 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 16 large sea scallops (about 1 3/4 pounds)
• 1 sliced green onion ( 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 flakes
• 1 teaspoon canola oil
• 1/8 teaspoon black pepper

Recipe

• 1 1. remove scallops from the refrigerator, and bring them to room temperature (about 10 minutes). in a small mixing bowl, add the onion pieces and the next 7 ingredients (through crushed red pepper); stir with a whisk to combine, and set aside.
• 2 2. warm the canola oil in a large nonstick skillet over medium heat. when hot, add the scallops; 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.
• 3 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.