Ingredients
2/3 cup soy sauce
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
3 Tb plus 1 tsp sugar
2 tsp finely grated peeled fresh ginger (can substitute 1/8 tsp ground ginger)
2 tsp sesame oil
1 pound large sea scallops
2 tsp vegetable oil
Garnish: 2 tsp toasted sesame seeds
( place sesame seeds in dry skillet and toss around over medium
heat for a few minutes until slightly browned)
Serve over rice
Whisk together soy sauce, lemon and lime juices, sugar, ginger and sesame oil in wide shallow bowl. Add scallops to marinade and let stand covered at room temperature, 5 minutes on each side. (do not marinate any longer, or scallops will become mushy once cooked) transfer scallops to a plate and reserve marinade.
Heat 1/2 tsp vegetable oil in 10-12 inch nonstick skillet over moderately high heat until hot but not smoking, then saute scallops 6 to 8 at a time,until golden brown and cooked through, 3-4 minutes on each of the 2 flat sides, transferring to a plate as cooked. Wipe out skillet and add 1/2 tsp oil between batches.
After last batch wipe out skillet again and add marinade, boil until reduced to about 1/3 cup, about 2 minutes. Drizzle scallops with sauce, garnish with toasted sesame seeds.
Serves 3
We made this Monday night and it was A-M-A-Z-I-N-G. The sauce was so good and it worked really well with the scallops. We paried it with ginger carrot rice (basmati rice, fresh ginger, carrot, ground peanuts, green onions, salt, red chilli flakes). The rice could have been cooked better, but the flavors worked really well. YUM YUM YUM. This one is a keeper and is going on our recipe rotation!
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