Asian Scallops
Enjoy these easy to prepare Asian Scallops for your New Year’s Eve dinner topped with a delicious soy rice vinegar sauce.
Servings: 4 servings
Calories: 162kcal
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: 4servings | Calories: 162kcal | Carbohydrates: 9g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 1196mg | Potassium: 130mg | Fiber: 1g | Sugar: 4g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg