Thai-Style Sea Scallops

Total Time
46 min
30 min
16 min
Don't discard the marinade in this recipe—it can be thickened and reduced into a sweet and spicy sauce.


low sodium soy sauce

¼ cup(s)

fresh lime juice

1 Tbsp

dark sesame oil

1 Tbsp


1 tsp

hot pepper sauce

¼ tsp

uncooked scallop(s)

1½ pound(s), (about 30)


2 tsp

olive oil

2 tsp, divided


2 Tbsp, coarsely chopped

sesame seeds

2 tsp, toasted

fresh lime(s)

1 medium, cut into wedges (optional)


  1. Combine soy sauce and next 4 ingredients in a heavy-duty zip-top plastic bag; add scallops. Seal and marinate in refrigerator 30 minutes, turning occasionally.
  2. Remove scallops from bag, reserving marinade. Slowly stir cornstarch into marinade with a whisk. Add enough water to marinade mixture to measure 2⁄3 cup.
  3. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add half of scallops and cook 3 to 4 minutes on each side or until golden. Remove scallops from pan; set aside and keep warm. Repeat procedure with remaining oil and scallops.
  4. Transfer scallops to serving plates. Wipe pan with a paper towel. Reduce heat to medium-low. Stir marinade mixture and pour into pan; bring to a boil, stirring constantly. Reduce heat, and simmer 1 minute or until slightly thick, stirring occasionally. Pour mixture over scallops; top with cilantro and sesame seeds. Garnish with lime wedges, if desired. Yield: 4 servings (serving size: 6 to 8 scallops).

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