Difficutly: easy
Time: 20 Min
Portion: 1 serving
Ingredients:
- 2 teaspoons roasted sesame oil, divided
- 4 (1-inch) diagonally cut green onions
- 1 teaspoon peanut oil
- 1 1/2 pounds medium sea scallops
- 1/4 teaspoon salt, divided
- 1/4 cup fresh orange juice
- 1/4 cup mirin (sweet rice wine)
- 2 tablespoons lemon juice
- 2 tablespoons low-sodium soy sauce
- 1/4 teaspoon grated fresh ginger
- 1/4 teaspoon crushed red pepper
- 1 teaspoon water
- 1/2 teaspoon cornstarch
Directions:
Heat 1 teaspoon sesame oil in a large cast-iron or heavy skillet over high heat. Add onions; sauté 1 minute or until wilted. Remove from pan; set aside.
Add remaining 1 teaspoon sesame oil and peanut oil to pan. Pat scallops dry with paper towels; sprinkle with 1/8 teaspoon salt. Add scallops to pan; cook 2 minutes or until golden brown. Turn scallops; reduce heat to medium, and cook 1 minute or until scallops are done. Remove scallops from pan; keep warm.
Add orange juice, mirin, lemon juice, soy sauce, ginger, red pepper, and remaining 1/8 teaspoon salt to pan; bring to a boil. Reduce heat, and simmer 3 minutes. Combine 1 teaspoon water and cornstarch; stir into sauce. Cook 30 seconds or until sauce begins to thicken. Add scallops to pan; toss to coat. Top with onions.