- 1/4 cup(s) low sodium soy sauce
- 1 Tbsp fresh lime juice
- 1 Tbsp dark sesame oil
- 1 tsp sugar
- 1/4 tsp hot pepper sauce
- 1 1/2 pound(s) uncooked scallop(s), (about 30)
- 2 tsp cornstarch
- 2 tsp olive oil, divided
- 2 Tbsp cilantro, coarsely chopped
- 2 tsp sesame seeds, toasted
- 1 medium fresh lime(s), cut into wedges (optional)
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.
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.
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.
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).