Sesame Macadamia Coated Scallops
By á-174942
Ingredients
- FOR THE DIPPING SAUCE:
- 1 tablespoon Chinese rice wine (or dry sherry)
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon freshly-ground white pepper
- 12 ounces large sea scallops
- 1/2 cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 teaspoon rice vinegar
- 1 teaspoon Chinese dry mustard powder
- FOR THE DISH:
- 1/2 cup finely-chopped macadamia nuts
- 1/4 cup white sesame seeds
- 1/2 teaspoon Chinese five-spice powder
- Cornstarch as needed
- 1 egg lightly beaten
- 1/4 cup vegetable oil
Details
Servings 4
Preparation
Step 1
In a medium bowl, combine the marinade ingredients. Add the scallops and mix until evenly coated. Let stand for 15 minutes.
For the Dipping Sauce: In a small bowl, combine the sweet chili sauce, soy sauce, water, rice vinegar and dry mustard; mix well.
For the Dish: In a shallow bowl, combine the macadamia nuts, sesame seeds, and five-spice powder. Place the cornstarch for dusting in a separate bowl and the egg in another bowl. First, lightly dust the scallops with cornstarch; shake to remove excess. Dip it in the egg, drain briefly, then evenly coat with the macadamia mixture.
Place a wide frying pan over medium heat until hot. Add the oil, swirling to coat the sides. Add the scallops and pan-fry, turning once, until golden brown, about 2 minutes on each side. Place on a serving platter and serve with the dipping sauce on the side.
This recipe yields 4 servings.
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