Sea Scallops with Black Sesame Seeds

 

I was in the mood for seafood and had lots of fresh produce in the refrigerator so went for sea scallops. Hoisin sauce from a jar with a bit of brown sugar added a savory-sweetness to the scallops, adding a whole new layer to the already sweet scallops. I served over basmati rice and stir fried the sliced veggies in grapeseed oil so the flavor of the veggies shine! Finally, a sprinkling of black sesame seeds made the dish seem complete.

Sea Scallops with Black Sesame Seeds

Serves 4

16 large sea scallops, muscle removed
3 Tablespoons hoisin sauce
2 tablespoons seasoned rice vinegar
2 tablespoons brown sugar
1 teaspoon fish sauce or soy sauce
2 carrots, peeled and sliced thin on the diagonal
2 stalks celery, string removed and sliced thin on the diagonal
1 medium white onion, halved, peeled and cut into strips
1/2 cup shredded red cabbage, chopped
2 scallions, sliced thin, white parts only
3 tablespoons grapeseed oil, divided
1 teaspoon black sesame seeds

Rinse sea scallops and pat dry with a paper towel. Set aside. In a medium bowl, whisk together hoisin sauce, rice vinegar, brown sugar and fish sauce. Set aside.

Heat 2 Tablespoons grapeseed oil in a large skillet over medium high heat. Add the carrots, celery, onion and cabbage and toss to coat. Continue cooking, stirring often, for about 3 minutes. Add scallions and continue cooking until onions begin to soften, another 3 minutes or so. Remove vegetables from heat and pour into a bowl. Cover bowl and set aside.

Return skillet to heat and add remaining oil. Let heat about 1 minute, then add the scallops in a single layer. Sear scallops, undisturbed, for 1 minute, then turn scallops over. Pour sauce over scallops and continue to cook until scallops are done, about 3 minutes. Careful not to overcook the scallops.

To serve, divide the veggies equally among 4 plates. Place 4 scallops, pan side up, on each plate, pour sauce over scallops. Sprinkle with black sesame seeds. Serve immediately. Enjoy!