0.0 – 0 reviews • Skillet Recipes
Level: |
Easy |
Total: |
35 min |
Prep: |
15 min |
Cook: |
20 min |
Yield: |
4 servings |
Ingredients
- 1 pound sea scallops, rubbery appendage from the side of each sea scallop removed cornstarch for dusting scallops
- 1 tablespoon each of Oriental sesame oil and vegetable oil
- 1 tablespoon rice vinegar
- 1 tablespoon chili paste with garlic
- 2 teaspoons soy sauce
- 2 tablespoons snipped chives
Instructions
- Heat the sesame and vegetable oils in a skillet over moderate heat. Very lightly dust the scallops with cornstarch and saute them, on one side only until quite crusty on one side. When crusty, put a lid on the skillet and finish steaming the scallops by steaming them without overcooking them.
- Remove them from skillet and transfer them, browned side on top of the lentils. To the skillet add the rice vinegar, chili paste and 2 teaspoons soy sauce and reduce until syrupy, spoon over the chili scallops and dust with chives.
Nutrition Facts
Serving Size |
1 of 4 servings |
Calories |
466 |
Total Fat |
4 g |
Saturated Fat |
0 g |
Carbohydrates |
104 g |
Dietary Fiber |
1 g |
Sugar |
0 g |
Protein |
1 g |
Cholesterol |
0 mg |
Sodium |
157 mg |