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.
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.
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- 12 Scallops fresh not frozen
- 1 tbsp Olive Oil
- 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
- 1 Green Onion sliced
- 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.