Ingredients
- 1 teaspoon cornstarch
- 1 teaspoon water
- 1 pound large sea scallops
- 1/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1 tablespoon peanut oil
- 1 garlic clove, minced
- 1/3 cup mirin (sweet rice wine)
- 1/4 teaspoon grated orange rind
- 1 tablespoon fresh orange juice
- 1/4 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1 tablespoon low-sodium soy sauce
- 1/2 teaspoon dark sesame oil
- 1 tablespoon sesame seeds, toasted
Preparation
Step 1
Combine cornstarch and 1 teaspoon water; set aside.
Pat scallops dry with paper towels. Sprinkle scallops evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper.
Heat peanut oil in a large nonstick skillet over medium-high heat. Add scallops to pan; cook 2 minutes on each side or until done. Transfer scallops to a platter. Add garlic to pan; sauté 30 seconds. Add remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, mirin, and next 6 ingredients (through sesame oil). Stir in cornstarch mixture; bring to a boil. Cook 1 minute or until sauce thickens, stirring constantly. Pour sauce over scallops; sprinkle with sesame seeds. Makes 4 servings.
. . .
Nutritional Information
Amount per serving
Calories: 202
Calories from fat: 27%
Fat: 6g
Saturated fat: 0.9g
Monounsaturated fat: 2.3g
Polyunsaturated fat: 2.1g
Protein: 19.8g
Carbohydrate: 11.5g
Fiber: 0.4g
Cholesterol: 37mg
Iron: 0.8mg
Sodium: 462mg
Calcium: 54mg