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Chinese Scallops





Yields
Serves 8 to 10



Total Time
15 mins

We serve these scallops in individual spoons as an appetizer. However, you could easily spoon them onto rice or udon noodles to make a main dish.

su-Chinese Scallops




 1 tablespoon vegetable oil
 1 tablespoon toasted sesame oil
 1 pound large dry-packed scallops, side ligament removed*
 1 tablespoon reduced-sodium soy sauce
 2 tablespoons sliced green onions
 1 tablespoon toasted sesame seeds
  Cilantro leaves
Step 1
1

Heat oils in a large (not nonstick) frying pan over high heat. Add scallops and cook, turning once, until starting to brown, 4 to 6 minutes. Set each scallop on a spoon and drizzle with 1/4 tsp. soy sauce; then sprinkle with some green onion and sesame seeds. Top with a cilantro leaf.

Step 2
2

*Wet-packed scallops are preserved with chemicals, ooze liquid, and don't cook well. Dry-packed are available in most supermarkets. Before cooking scallops, peel off the tough little ligament on the side of the scallop that is often paler than the rest of the mollusk. It peels off easily (and in fact will often have disappeared before you buy it).

Step 3
3

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories70
% Daily Value *
Total Fat 3.5g5%

Saturated Fat 0.4g2%
Cholesterol 15mg5%
Sodium 117mg6%
Total Carbohydrate 1.5g1%

Dietary Fiber 0.2g1%
Protein 7.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.