Soy Ginger Scallops with Vegetables
Let's play the game of how many scallop recipes I can come across or make! Last night I decided to throw together a quick Asian marinade, which turned out tangy and delicious. I'll definitely make it again and use it on other items - fish, chicken, etc. You can serve these scallops with whichever sides you'd like, but we opted to go with a variety of vegetables we had in the refrigerator - roasted brussel sprouts and green beans. Definitely give this a try - you won't regret it. It's light and delicious!
~3/4 pound fresh scallops
1 tb gluten-free soy sauce (I prefer this)
1 tsp sesame oil
1/2 tsp fresh grated ginger
1/2 tsp dijon mustard
1/2 lime, juiced
splash of rice wine vinegar
salt and pepper, to taste
canola oil for cooking (~1 tb)
toasted sesame seeds for garnish, optional
Rinse the scallops, remove the muscle (if necessary), and pat dry. Top with ground pepper and a light sprinkle of salt (the sauce will be somewhat salty from the ingredients). In a large saute pan, heat 1 tb canola oil (or whichever you choose, but pick one that works with higher heat). Sear the scallops on each side ~ 2 to 3 minutes (depending on the size of them). In the meantime, mix all ingredients from the soy sauce to the rice wine vinegar in a small bowl. Spoon over the scallops for the last minute or two. Top with the toasted sesame seeds and serve with your side of choice. Enjoy!