Soy and Sesame Glazed Scallops
I love recipes that take minutes to prepare and look so impressive; this is one of those!
Serves 4
1 tbsp brown sugar
1 tsp cornstarch
2 tsbp sodium reduced soy sauce
10 dashes sesame oil
½ Cup cold water
½ tbsp butter
20 medium sized scallops
1 scallion/green onion, sliced on an angle
– Lay all the scallops on a plate and pat dry with a clean paper towel.
– Combine the brown sugar cornstarch, soy sauce, sesame oil and water in a jar; shake well until you see the cornstarch is dissolved.
– Heat a skillet over medium high-heat and add the butter, when it’s melted, add the scallops.
– Flip the scallops after 2 minutes.
– Cook the scallops for another 2 minutes (on the second side) and then pour the soy mixture into the pan.
– Coat the scallops in the mixture on both sides and then place them on a serving plate (you can tell they’re cooked when the centre of the scallop is opaque, you’ll see it on the sides).
– After all of the scallops have been placed on the plate, boil the soy mixture until it thickens.
– Pour the sauce over the scallops and then top with the green onions.
– Serve immediately.
Notes:
- Feel free to garnish with toasted sesame seeds also.
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