Best 2 Seared Sesame Scallops Recipes

Indulge in a culinary journey with our delectable seared sesame scallops recipe, a harmonious blend of flavors and textures. Succulent scallops, perfectly seared to a golden-brown crust, are generously coated in a tantalizing sesame-infused sauce, offering a symphony of sweet, savory, and nutty notes. This dish promises an unforgettable dining experience, whether served as an elegant appetizer or a sophisticated main course.

Complementing the seared sesame scallops, this collection presents a diverse array of equally enticing recipes. Embark on a culinary adventure with our aromatic stir-fried scallops with ginger and scallions, where tender scallops are enveloped in a savory sauce bursting with ginger's warmth and scallions' freshness. For a delightful twist, try our succulent pan-seared scallops with brown butter and capers, where the scallops are expertly seared in browned butter, gaining a rich, nutty flavor, further enhanced by the tangy pop of capers.

If you seek a lighter option, our refreshing seared scallops with lemon butter sauce will tantalize your taste buds with its vibrant citrusy notes. Alternatively, our indulgent seared scallops with creamy white wine sauce offers a luxurious and velvety sauce that perfectly complements the delicate sweetness of the scallops. Whichever recipe you choose, you're guaranteed a culinary masterpiece that will leave you craving for more.

Let's cook with our recipes!

PAN SEARED SCALLOPS WITH SESAME SAUCE AND CELLOPHANE NOODLES

Pan Seared Scallops with Sesame Sauce and Cellophane Noodles image

Provided by Robin Miller : Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

8 ounces cellophane noodles
1/4 cup reduced-sodium soy sauce
3 cloves garlic, minced
1 tablespoon rice vinegar
1 tablespoon sugar
2 teaspoons sesame oil
1 teaspoon cornstarch
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive or vegetable oil
1 1/2 pounds large sea scallops, about 12
Ground black pepper
1/4 cup scallions, chopped

Steps:

Soak cellophane noodles in hot water for 10 minutes, until tender. Strain and set aside.
While the noodles are soaking, in a small bowl, whisk together soy sauce, garlic, vinegar, sugar, sesame oil, cornstarch, and red pepper flakes. Set aside.
Heat olive oil in a large skillet over medium-high heat. Add scallops and season the tops with black pepper. Cook 2 minutes, until golden brown. Flip with spatula and cook 2 more minutes, until second side is golden brown. Add soy sauce mixture to pan and bring to a simmer, for 2 minutes, until sauce thickens and scallops are cooked through and have an opaque color.
Serve half of the scallops over all of the cellophane noodles and top with scallions. Reserve remaining scallops for salad, if desired.

SEARED SESAME SCALLOPS AND TERIYAKI STEAK WITH SEARED CABBAGE SALAD

Seared Sesame Scallops and Teriyaki Steak with Seared Cabbage Salad image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 inches ginger root, grated
1/4 cup teriyaki sauce
4 (6 to 7-ounce) flat iron steaks or tri tip steaks 1-inch thick
1 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
Vegetable oil, for drizzling plus 3 tablespoons
12 sea scallops
4 to 5 tablespoons toasted sesame seeds
4 to 5 tablespoons chopped chives
Salt and freshly ground black pepper
2 teaspoons toasted sesame oil
1 small napa cabbage chopped into 1 1/2-inch dice
1 red onion, quartered and thinly sliced
3 to 4 cloves garlic, grated
1/2 seedless cucumber, cut into 1/4-inch sticks then 2 to 3-inch pieces
1 to 3 tablespoons Asian hot chili sauce or hot sauce, to your taste
3 tablespoons rice wine vinegar
2 limes, zested and juiced
3 tablespoons freshly chopped cilantro leaves

Steps:

Combine the ginger and teriyaki in a shallow dish. Rub steaks with a little grill seasoning and turn in teriyaki sauce and let sit for 10 to 15 minutes.
Heat a cast iron skillet over high heat. Wipe pan with a thin layer of vegetable oil.
Pat scallops dry. Combine the sesame and chives and roll the sides of the scallops in the mixture. Season the scallops with salt and pepper. Sear scallops and cook 2 to 3 minutes on each side to caramelize them. Remove scallops to a plate and drizzle with sesame oil and serve.
Heat a large skillet with a couple tablespoons vegetable oil over high heat. Add steaks and cook 4 minutes on each side for medium rare. Remove and let steaks set 5 minutes. Add the cabbage to the pan and stir fry 2 minutes then add in the onions, garlic, cook a minute or 2, add cucumbers and hot sauce, salt and pepper, vinegar and zest of 1 lime and juice of 2 limes.
Slice steaks very thin on an angle and serve on hot 'n spicy cabbage salad, garnish with cilantro.

Tips:

For the freshest scallops, choose ones that are dry to the touch and have a briny smell.
Sear the scallops in a hot pan over medium-high heat for 2-3 minutes per side, or until golden brown and cooked through.
To make the sesame sauce, combine soy sauce, rice vinegar, sesame oil and ginger in a bowl.
To assemble the dish, place the seared scallops on a bed of baby spinach or arugula. Drizzle with the sesame sauce and sprinkle with sesame seeds.

Conclusion:

Seared Sesame Scallops are a delicious and easy-to-make seafood dish that is perfect for any occasion. The scallops are seared until golden brown and cooked through, then coated in a flavorful sesame sauce. This dish is sure to be a hit with your family and friends.