Hoisin-glazed scallops
7
Point(s)
Total Time
29 min
Prep
18 min
Cook
11 min
Serves
4
Difficulty
Easy
Aside from the sweet flavor and luxurious texture of scallops, another big plus is that they don’t take long to cook, just five minutes tops. That cooking efficiency helps this Asian-inspired one-bowl meal get on the table in under 30 minutes. Make sure you pick up the larger sea scallops and not the smaller bay scallops. When cooking the scallops, heat the pan first. It’s ready when a drop of water sizzles, and the first scallop you add to the pan should sizzle too. If it doesn’t, let the pan heat some more before adding the rest in a single layer. Give the scallops space, about an inch, in the pan and work in batches if need be.
Ingredients
Hoisin sauce
⅓ cup(s)
Honey
2 tsp
Water
3 Tbsp
Peanut oil
1 Tbsp, or canola oil
Uncooked scallop(s)
1 pound(s), sea, about 16 to 18
Ginger root
2 tsp, fresh, peeled and grated
Garlic
2 medium clove(s), minced
Mixed vegetables canned (corn, lima beans, snap beans, green peas, and carrots)
12 oz, fresh (broccoli, snow peas, baby carrots)
Canned water chestnut(s)
8 oz, drained
Uncooked scallion(s)
3 medium, chopped
Cooked long grain brown rice
2 cup(s), hot