Recipe: Honey-Sesame Scallops

Honey-Sesame Scallops
Pan Seared Scallops with Sesame Sauce and Cellophane Noodles


3 tbsp. reduce-sodium soy sauce
2 tbsp. rice vinegar
2 tbsp. honey
2 tbsp. chopped ginger
2  tsp. sesame oil
1 1/2 lbs. sea scallops
8 oz. angel hair pasta, cooked following package directions
2 scallions, thinly sliced
2 tsp. toasted sesame seeds
In a large bowl, whisk together soy sauce, vinegar, honey, ginger and sesame oil.  Add scallop  toss to coat.
Cover and refrigerate for 30 minutes.
Heat a large nonstick skillet over medium-high heat.  Add scallops, reserving marinade; cook scallops 3 minutes per side.
Remove and place on a plate.
Pour reserved marinate into same skillet and boil 1 minutes.  Return scallops to skillet and heat through, coating with sauce.Equally divide pasta among four plates and drizzle each with sauce from skillet.

Place about 6 scallops over each serving and garnish with scallions and sesame seeds.

Credit: Photograph © 2014 Television Food Network G.P. All Rights Reserved.


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