Sauteed Scallops With Orange and Sesame
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ¾pound scallops
- Juice of 1 orange
- Juice of ½ lemon
- 2tablespoons peanut or safflower oil
- 2scallions, finely chopped
- 1teaspoon minced fresh ginger
- ¼teaspoon hot red pepper flakes
- 1teaspoon cornstarch mixed with 1 teaspoon dry sherry or water
- 1teaspoon soy sauce
- 2tablespoons chopped fresh coriander leaves
- 2tablespoons toasted sesame seeds
Nutritional analysis per serving (3 servings)
223 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 8 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 16 grams protein; 544 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Marinate scallops for one hour in orange juice and lemon juice.
- Step 2
Heat oil in wok or large frying pan. Stir-fry scallions with the ginger and pepper flakes for one minute. Add scallops and stir-fry for two to three minutes. Remove with a slotted spoon and keep warm. Add cornstarch mixture and the scallop-marinating juices and bring to a boil.
- Step 3
Add soy sauce, stir in coriander and sesame seeds, pour mixture over scallops and serve.
- This dish is good with rice.
Private Notes
Comments
Have made this a couple of times, but tonight was the winning mod - fewer scallops since we are just 2 but the same amount of sauce - before serving, I dumped in some trimmed snow peas (maybe 1/4 lb) and continued to stir fry for 2-3 min - perfect for taste, appearance, and oh - only one pot.
Works well with shrimp.
Advertisement