Asian Scallops

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New Years Eve is a fun evening to go out for dinner and attend dinner parties with friends and family. In the recent years, my husband and I enjoy spending time at home with a nice, relaxing dinner. When we started staying home, hubby asked if we could have scallops for dinner. That was an interesting choice since I never tried scallops let alone know how to prepare them. But now scallops are a favorite dish of mine! Our love for Asian type dishes inspired us to make Asian Scallops with a delicious soy rice vinegar sauce. 

Asian Scallops plated with a side of steamed asparagus and mashed potatoes with a rosemary sprig
Asian Scallops

Making the Asian Scallops

My preference is to use fresh scallops over the frozen variety. Unfortunately the frozen scallops dramatically reduce in size when cooking them. Given the cost of scallops, we only purchase fresh. We start with trimming the side muscle from the scallops. Then gently rinse and dry each scallop.

Take out a heavy saucepan and add the sauce ingredients. Stir together and cook over low heat until warm. Add olive oil to a heavy pan and heat. Place the scallops into the hot pan. Cook on each side until they reach 130°F internal temperature and the flesh is milky white, or opaque and firm. Plate immediately pouring the warm sauce over them. 

Close up of the Asian Scallops with steamed asparagus and mashed potatoes
Asan Scallops Plated

Consider serving with make-ahead Loaded Twice Baked Potato Casserole and Green Beans Salad with Almonds. Steam asparagus works nicely with the Soy Rice Vinegar sauce.

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Asian Scallops closeup

Asian Scallops

Pin Recipe
Enjoy these easy to prepare Asian Scallops for your New Year’s Eve dinner topped with a delicious soy rice vinegar sauce.
5 from 3 votes
Print Pin Rate
Course: Seafood
Cuisine: American
Keyword: Asian Scallops
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
servings
Calories: 162kcal
Author: Bernice

Ingredients

Scallops Ingredients

  • 12 Scallops fresh not frozen
  • 1 tbsp Olive Oil

Sauce ingredients

  • 4 tbsp Soy Sauce low sodium
  • 2 tbsp Rice Vinegar
  • 2 tbsp Sesame Oil
  • 1 tbsp Garlic diced
  • 2 tbsp Palm Sugar or any type of sugar
  • 1 tsp Cornstarch
  • 1/8 tsp Crushed Red Pepper optional

Garnish Ingredients

  • 1 Green Onion sliced

Instructions

Scallops Preparation

  • Trim the side muscle from the scallops.
  • Gently rinse and dry each Scallop.
  • In a heavy saucepan, add the sauce ingredients. Stir together and cook over low heat until warm.
  • Add olive oil to a heavy pan and heat.
  • Add the scallops and cook on each scallop side until they reach 130°F internal temperature and the flesh is milky white, or opaque and firm.
  • Plate immediately pouring the warm sauce over them.

Recipe Notes

Calories are approximate depending upon serving size and ingredients.
Nutrition Facts
Asian Scallops
Amount Per Serving (4 servings)
Calories 162 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 11mg4%
Sodium 1196mg52%
Potassium 130mg4%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 4g4%
Protein 8g16%
Vitamin A 48IU1%
Vitamin C 1mg1%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.