Mmmmmm, this was a real good dish, note to self, have to buy the largest scallops from now on, since they shrink at least 50% in size while cooking. I added the Japanese fishcakes (the pink stuff) and fried rice squares underneath to absorb sauce dripping. Real good combination!
- 20 sea scallops (1 1/2 oz weight each at least)
- olive oil
- salt
- pepper
sauce
- 6 large garlic cloves, sliced thin
- 2 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1/2-1 teaspoon red pepper flakes
- 2 tablespoons lemon juice
- 1 teaspoon dried cilantro (or 1 bunch fresh)
- in a nonstick skillet over medium high heat heat oil in skillet and add scallops. season with salt and pepper cook about 3-5 minutes should be lightly browned then flip and do the same on other side.
- mean while in sauce pan combine all the ingredients and bring to a boil then remove from heat.
- serve scallops and sauce immediately.
Original Recipe: RecipeZaar
Weeknite Meals 