Sauteed Scallops With Orange and Sesame

By Moira Hodgson

Published March 13, 1993

Total Time
1 hour 10 minutes
Rating
4(44)
Comments
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Featured in: FOOD; Some Good Reasons for Sauteing and Stir-Frying

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Ingredients

Yield:2 to 3 servings

  • ¾ pound scallops

  • Juice of 1 orange

  • Juice of ½ lemon

  • 2 tablespoons peanut or safflower oil

  • 2 scallions, finely chopped

  • 1 teaspoon minced fresh ginger

  • ¼ teaspoon hot red pepper flakes

  • 1 teaspoon cornstarch mixed with 1 teaspoon dry sherry or water

  • 1 teaspoon soy sauce

  • 2 tablespoons chopped fresh coriander leaves

  • 2 tablespoons toasted sesame seeds

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 3 servings)

13 grams carbs; 27 milligrams cholesterol; 225 calories; 3 grams monosaturated fat; 8 grams polyunsaturated fat; 1 gram saturated fat; 13 grams fat; 2 grams fiber; 545 milligrams sodium; 16 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Marinate scallops for one hour in orange juice and lemon juice.

  2. Step 2

    Heat oil in wok or large frying pan. Stir-fry scallions with the ginger and pepper flakes for one minute. Add scallops and stir-fry for two to three minutes. Remove with a slotted spoon and keep warm. Add cornstarch mixture and the scallop-marinating juices and bring to a boil.

  3. Step 3

    Add soy sauce, stir in coriander and sesame seeds, pour mixture over scallops and serve.

Tip

  • This dish is good with rice.

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Ratings

4 out of 5
44 user ratings
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Comments

Rose

Works well with shrimp.

Cathy

Comes together quickly once you have all your ingredients lined up. I did it with scallops, pulled the scallops out and added a couple of Dover soul fillets. sauce on top of both over rice. Felt like a restaurant at home.

lizhobbins

Have made this a couple of times, but tonight was the winning mod - fewer scallops since we are just 2 but the same amount of sauce - before serving, I dumped in some trimmed snow peas (maybe 1/4 lb) and continued to stir fry for 2-3 min - perfect for taste, appearance, and oh - only one pot.

Rose

Works well with shrimp.

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