Pan Seared Asian Scallops With Zucchini Noodles Recipe

Name: Pan Seared Asian Scallops With Zucchini Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup reduced sodium soy sauce; 2 tablespoons rice vinegar; 1 tablespoon honey; 2 garlic cloves minced; 1 tablespoon sesame oil; 1/4 teaspoon red pepper flakes; 1 teaspoon cornstarch; 1 1/2 pounds sea scallops; salt; 2 tablespoons canola oil; 2 zucchinis large; 2 tablespoons chopped fresh cilantro; toasted sesame seeds for garnish

Servings: persons

1/4 cup reduced sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
2 garlic cloves minced
1 tablespoon sesame oil
1/4 teaspoon red pepper flakes
1 teaspoon cornstarch
1 1/2 pounds sea scallops
salt
2 tablespoons canola oil
2 zucchinis large
2 tablespoons chopped fresh cilantro
toasted sesame seeds for garnish

1
In a medium bowl, whisk together soy sauce, rice vinegar, honey, garlic, sesame oil, red pepper flakes, and cornstarch. Add scallops into bowl and marinate for at least 10 minutes. Remove scallops but reserve marinade.
2
Meanwhile, using a spiral vegetable cutter, make spaghetti-like noodles with zucchini. Pat dry with paper towels to remove moisture.
3
Heat a heavy saute pan or cast iron pan on medium-high heat and add oil. Sprinkle scallops with salt and pepper. Sear scallops on one side 3 to 4 minutes until golden brown. Cook on other side for about 2 minutes more. Add half of the marinade to the pan to coat the scallops. Remove scallops to a dish and keep warm. Add in the zucchini noodles to the pan and cook quickly until sauce coats the zucchini. Serve immediately with the scallops on the side or on top of the zucchini. Garnish with chopped cilantro and sesame seeds.
4
Note: To toast the sesame seeds: Place in a skillet on the stove over medium heat and dry toast it until light brown. Don't overcook.

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup reduced sodium soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 2 garlic cloves minced, and more.

Yes, Pan Seared Asian Scallops With Zucchini Noodles falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan Seared Asian Scallops With Zucchini Noodles

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