Pan Seared Asian Scallops
These Pan Seared Asian Scallops are a healthy and impressive dinner for a busy weeknight or Sunday dinner. They are easy to make and delicious!
Ingredients
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 garlic clove (minced)
- 1 teaspoon sesame oil
- ⅛ teaspoon red pepper flakes (or to taste)
- ½ teaspoon cornstarch
- 12 sea scallops
- Salt and black pepper (to taste)
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro (chopped, for garnish)
- Sesame seeds (for garnish, optional)
Instructions
- In a medium bowl, whisk together soy sauce, rice vinegar, honey, garlic, sesame oil, red pepper flakes, and cornstarch. Add scallops into bowl and marinate for at least 10 minutes. Remove scallops but reserve marinade.
- Heat a heavy sauté pan on medium-high heat and add olive oil. Sprinkle scallops with salt and black pepper. Sear scallops on one side for 2 minutes until golden brown. Cook on other side for about 2 more minutes. Add marinade to the pan to coat the scallops. Remove scallops and garnish with chopped cilantro and sesame seeds.
- Serve scallops with your favorite side dishes and enjoy!