Sauteed Scallops With Orange and Sesame

Ingredients

• ¾ pound scallops
• Juice of 1 orange
• Juice of 1/2 lemon
• 2 tablespoons peanut or safflower oil
• 2 scallions, finely chopped
• 1 teaspoon minced fresh ginger
• ¼ teaspoon hot red pepper flakes
• 1 teaspoon cornstarch mixed with 1 teaspoon dry sherry or water
• 1 teaspoon soy sauce
• 2 tablespoons chopped fresh coriander leaves
• 2 tablespoons toasted sesame seeds

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    349 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 6 grams polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 23 grams protein; 40 milligrams cholesterol; 817 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 to 3 servings

Preparation

1. Marinate scallops for one hour in orange juice and lemon juice.
2. Heat oil in wok or large frying pan. Stir-fry scallions with the ginger and pepper flakes for one minute. Add scallops and stir-fry for two to three minutes. Remove with a slotted spoon and keep warm. Add cornstarch mixture and the scallop-marinating juices and bring to a boil.
3. Add soy sauce, stir in coriander and sesame seeds, pour mixture over scallops and serve.

• This dish is good with rice.