Caramelized Scallops

Save this recipe for your next date night at home. Scallops cook quickly and are packed with delicious flavor. Serve with wide rice noodles and sugar snap peas.

Cooking Light
JUNE 2009

  • Yield: 2 servings (serving size: 3 scallops)
  • Prep time:20 Minutes

Ingredients

  • 3 1/2 teaspoons sugar, divided
  • 5 teaspoons water, divided
  • 1 tablespoon fish sauce
  • 1 teaspoon minced fresh ginger
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon minced fresh garlic
  • 1/8 teaspoon crushed red pepper
  • Cooking spray
  • 1/8 teaspoon freshly ground black pepper
  • 6 large sea scallops (about 12 ounces)
  • 1 teaspoon chopped fresh mint
  • 2 lime wedges

Preparation

1. Combine 1/2 teaspoon sugar, 1 tablespoon water, fish sauce, and next 4 ingredients (through red pepper) in a small bowl.

2. Combine remaining 1 tablespoon sugar and remaining 2 teaspoons water in a small heavy saucepan over medium-high heat; cook until sugar dissolves. Continue cooking 2 minutes or until golden (do not stir). Remove from heat; carefully add fish sauce mixture, stirring constantly. Keep warm.

3. Heat a medium skillet over medium-high heat. Coat pan with cooking spray. Sprinkle black pepper over scallops; add scallops to pan. Cook 1 1/2 minutes on each side or until desired degree of doneness. Add sauce; toss well. Sprinkle with mint. Serve with lime.

Wide rice noodles and sugar snap peas: Steam 6 ounces sugar snap peas 2 minutes or until crisp-tender; place in bowl. Add 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon toasted sesame oil to peas; toss well. Sprinkle with 1/4 teaspoon toasted sesame seeds.

Nutritional Information

Amount per serving

  • Calories:

    185
  • Fat:

    1.3g
  • Saturated fat:

    0.1g
  • Monounsaturated fat:

    0.1g
  • Polyunsaturated fat:

    0.5g
  • Protein:

    29.2g
  • Carbohydrate:

    13.2g
  • Fiber:

    0.4g
  • Cholesterol:

    56mg
  • Iron:

    0.6mg
  • Sodium:

    844mg
  • Calcium:

    44mg

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