This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use tamari sauce (which is gluten-free), not soy sauce in this dish.
"Most seafoods...should be simply threatened with heat and then celebrated with joy."
-Jeff Smith, The Frugal Gourmet
Jeff Smith's quote about overcooking seafood is so true. One of the easiest things to do is overcooking the scallops. They should still give a bit when pressed. If you watch them carefully while they are cooking you can see the color turn from opaque to a more white shade. Looking at the side of the scallop, the color change will creep up the side of the scallop. When the color is changed about halfway up the side, turn the scallops. Cook until the sides have turned completely white, then for about another minute and they're done.
Servings: 4 | Serving size: 4 ounces scallops with sauce
Cooking Time: 30 Minutes
This recipe can easily be multiplied or divided by 2.
This recipe makes good leftovers for sandwiches or salads.
Serve with Brown Rice or Coconut Rice
Serve with Thai Cucumber Salad or Parmesan Squash. or Bok Choy Slaw
Place 1 teaspoon of the sesame oil in a small skillet over medium heat. Add the garlic and shallots and cook, stirring frequently, for about 3 minutes. Add the soy sauce, chicken stock, pepper, lime juice and maple syrup.
Reduce the heat as needed so that the sauce simmers. Cook for about 15 minutes, reducing to about 1/2 cup.
Turn off the heat and add the cilantro and butter. Stir until the butter melts. Place over low heat to keep warm.
Place a large non-stick skillet over medium-high heat. Add 1 teaspoon of sesame oil. When the oil is hot, dip the scallops in the sesame seeds to coat one side.
Place the scallops in the hot pan, coated side down. Cook for about 4 - 5 minutes, then turn the scallops over. Cook for another 4 - 5 minutes and serve with the sauce.
Serving size: 4 ounces scallops with sauce
Amount Per Serving
|Calories 230||Calories from Fat 102|
|% Daily Value|
|Total Fat 12g||18%|
|Saturated Fat 4g||18%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 9g||3%|
|Dietary Fiber 1g||5%|
|Vitamin A 5%||Vitamin C 14%|
|Calcium 13%||Iron 12%|
|Vitamin K 4 mcg||Potassium 509 mg|
|Magnesium 101 mg|