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.