Sesame Scallops with Caramelized Shallots
Servings
4Serving size
4 ounces scallops with sauceThis recipe can be multiplied or divided by 2.
This recipe makes good leftovers for sandwiches or salads.
Serve with Brown Rice or Coconut Rice
AND
Serve with Thai Cucumber Salad or Parmesan Squash. or Bok Choy Slaw.
Serve with Brown Rice or Jasmine Rice or Low Sodium Jasmine Rice
AND
Serve with Asian Kale Salad or Asian Spiced Snap Peas or Bok Choy Slaw
Ingredients
| 2 tsp. Sesame oil |
| 2 clove Garlic, raw (sliced thinly) |
| 2 Large Shallots, raw (minced) |
| 3 Tbsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 1 cup Low sodium chicken or vegetable stock |
| 1/8 tsp., ground Black pepper |
| 1 lime yields Lime juice, raw |
| 1 tsp.. Maple syrup |
| 1 1/4 cup Coriander (cilantro) leaves, raw (coarsely chopped) |
| 4 tsp.. Unsalted butter |
| 1/4 cup Sesame seeds |
| 16 Ounce Sea scallops |
Instructions
Reduce the heat as needed so that the sauce simmers. Cook for about 15 minutes, reducing to about 1/2 cup.
Turn off the heat and add the cilantro and butter. Stir until the butter melts. Place over low heat to keep warm.
Place a large non-stick skillet over medium-high heat. Add 1 teaspoon of sesame oil. When the oil is hot, dip the scallops in the sesame seeds to coat one side.
Place the scallops in the hot pan, coated side down. Cook for about 4 - 5 minutes, then turn the scallops over. Cook for another 4 - 5 minutes and serve with the sauce.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Jasmine Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
Low Sodium Jasmine Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
AND
Serve this recipe with one of these vegetable side dishes.
Asian Kale Salad
Place the sesame oil, soy sauce, peanut butter, rice vinegar, honey, black pepper, cayenne pepper and parmesan in a small bowl. Whisk until smooth. Place the kale, parsley, onions and peanuts in a large bowl. Add the dressing and toss well to coat. Chill well before serving.
Asian Spiced Snap Peas
Place the sesame oil in a large skillet over medium heat. Add the minced shallot and cook for about 1 minute. Add the snap peas, five spice powder, ginger, soy sauce, and pepper and cook for about 5 minutes, stirring frequently. Add the sesame seeds and the butter and cook…
Bok Choy Slaw
Place the bok choy, basil, sesame oil, rice vinegar, soy sauce, sugar and pepper in a stainless or glass mixing bowl. Toss well and chill.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Jeff Smith’s quote about overcooking seafood is so true. One of the easiest things to do is overcooking the scallops. They should still give a bit when pressed. If you watch them carefully while they are cooking you can see the color turn from opaque to a more white shade. Looking at the side of the scallop, the color change will creep up the side of the scallop. When the color is changed about halfway up the side, turn the scallops. Cook until the sides have turned completely white, then for about another minute and they’re done.