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Name: Soy Citrus Marinated Scallops (4 Pts)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Asian
Ingredients: 2/3 cup soy sauce; 1/4 cup fresh lemon juice; 1/4 cup fresh lime juice; 3 Tablespoons plus 1 teaspoon sugar; 2 teaspoons finely grated peeled fresh ginger; 2 teaspoons Asian sesame oil; 1 pounds large sea scallops approx. 30; 2 teaspoons vegetable oil; 2 teaspoons sesame seeds toasted

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INGREDIENTS

2/3 cup soy sauce
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
3 Tablespoons plus 1 teaspoon sugar
2 teaspoons finely grated peeled fresh ginger
2 teaspoons Asian sesame oil
1 pounds large sea scallops ; approx. 30
2 teaspoons vegetable oil
2 teaspoons sesame seeds ; toasted

Servings

INSTRUCTIONS

Whisk together soy sauce, lemon and lime juices, sugar, ginger, and sesame

oil in a wide shallow non reactive bowl. Add scallops and marinate,

covered, at room temperature, 5 minutes ON EACH SIDE. Do not marinate any

longer, or scallops will become mushy once cooked. Transfer scallops to a

plate and reserve marinade.

Heat ? teaspoon vegetable oil in a 12-inch skillet over moderately high

heat until hot but not smoking, then saut? scallops, 6 to 8 at a time,

until golden brown and just cooked through, about 2 to 3 minutes on each of

the flat sides, transferring to a plate when cooked. Keep plate warm.

Wipe out skillet and add ? teaspoon oil between batches.

Wipe out skillet again, then add marinade and boil until reduced to about

1/3 cup, about 2 minutes. Drizzle scallops with sauce.

NOTES

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Soy Citrus Marinated Scallops (4 Pts)

2/3 cup soy sauce
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
3 Tablespoons plus 1 teaspoon sugar
2 teaspoons finely grated peeled fresh ginger
2 teaspoons Asian sesame oil
1 pounds large sea scallops approx. 30
2 teaspoons vegetable oil
2 teaspoons sesame seeds toasted

Whisk together soy sauce, lemon and lime juices, sugar, ginger, and sesame
oil in a wide shallow non reactive bowl.  Add scallops and marinate,
covered, at room temperature, 5 minutes ON EACH SIDE.  Do not marinate any
longer, or scallops will become mushy once cooked.  Transfer scallops to a
plate and reserve marinade.

Heat ? teaspoon vegetable oil in a 12-inch skillet over moderately high
heat until hot but not smoking, then saut? scallops, 6 to 8 at a time,
until golden brown and just cooked through, about 2 to 3 minutes on each of
the flat sides, transferring to a plate when cooked.  Keep plate warm.
Wipe out skillet and add ? teaspoon oil between batches.

Wipe out skillet again, then add marinade and boil until reduced to about
1/3 cup, about 2 minutes.  Drizzle scallops with sauce.

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Nutrition

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Serving Size: 1 Serving (32g)
Recipe Makes: 6 Servings

Calories: 38
Calories from Fat: 28 (74%)

Amt Per Serving		% DV

	Total Fat 3.1g	4 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 1.1g
Cholesterol 0mg		0 %
Sodium 449.8mg		16 %
Potassium 45.2mg		1 %
Total Carbohydrate 2.3g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 2g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 38

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