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Asian Scallops
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
Keyword:
Asian Scallops
Servings:
4
servings
Calories:
162
kcal
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.
Notes
Calories are approximate depending upon serving size and ingredients.
Nutrition
Serving:
4
servings
|
Sodium:
1196
mg
|
Calcium:
10
mg
|
Vitamin C:
1
mg
|
Vitamin A:
48
IU
|
Sugar:
4
g
|
Fiber:
1
g
|
Potassium:
130
mg
|
Cholesterol:
11
mg
|
Calories:
162
kcal
|
Saturated Fat:
2
g
|
Fat:
11
g
|
Protein:
8
g
|
Carbohydrates:
9
g
|
Iron:
1
mg