Asiany Scallops

Submitted by Karen in CT

"from Sam the Cooking Guy. Because the scallops need to be seared, he recommends NOT using a non-stick pan."

 

• Ready In: 15mins
• Ingredients: 8
• Serves: 4

ingredients

• 1⁄2 cup soy sauce
• 2 limes, juice of
• 1 lemon, juice of
• 2 tablespoons sugar
• 1 teaspoon fresh ginger, finely chopped
• 1 teaspoon sesame oil
• 1 lb large scallop
• peanut oil

directions

1. Place all ingredients except scallops in a glass or ceramic shallow bowl.
2. Mix well and add scallops.
3. Marinate 5 minutes each side at room temperature. If you marinate scallops too long, they'll get mushy.
4. Transfer scallops to a plate and reserve marinade.
5. Heat 1/2 teaspoon oil in a large saute pan over high heat until hot and almost smoking.
6. Add scallops (cook in batches if necessary to keep from being too crowded) and saute quickly until seared brown and just cooked through - about 2 minutes a side.
7. Remove from pan.
8. Add marinade to pan and boil until reduced to about 1/3 cup, about 2 minutes.
9. Drizzle scallops with sauce.