I thought the Tangerine Scallops were a huge hit but whoa.......these are amazing.
3 tbsp 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 (oops, ran out and we used linguine)
2 scallions, thinly sliced (I didn’t use them…cause we didn’t have any)
2 tsp sesame seeds
Here's what you will need to do
In a large bowl, whisk together soy sauce, vinegar, honey, ginger and sesame oil. Add scallops, toss to coat. Cover and refrigerate for 30 minutes.
Get a non stick skillet preheating over medium heat. Pull scallops out of marinate but do not toss that marinade out!! Cook scallops 3 minutes per side. Remove and place on a plate.
Pour reserved marinade into that skillet and boil 1 minute. Return scallops to skillet and heat through, coating with sauce.
You could evenly divide pasta among four plates and drizzle each with sauce from skillet or just let people help themselves to the amount of pasta they’d like. Place about 6 scallops over each serving and garnish with sesame seeds.
This recipe came from Family Circle magazine, February 2012 edition.
I will be sending this to CreamPuffs in Venice for her roundup of Magazine Monday. Surf over to visit the Creampuff and see what else is shaping up in her neck of the woods :-)
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