Asian Scallops closeup

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

Bernice
Enjoy these easy to prepare Asian Scallops for your New Year’s Eve dinner topped with a delicious soy rice vinegar sauce.
Prep Time 10 mins
Cook Time 20 mins
Course Seafood
Cuisine American
Servings 4 servings
Calories 162 kcal

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.

Notes

Calories are approximate depending upon serving size and ingredients.
Keyword Asian Scallops

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