Scallops with Sesame Sauce

21 Mar

July is the perfect season for scalloping in Florida. Our family enjoys heading out every weekend in our boats with snorkel gear, hunting and gathering the slippery little scallops in the warm shallow water. It’s a great way to burn calories and we have a ton of fun.  When our mesh bags are loaded, we head back to the boat to started shucking. Sorry, my vegan friends. This is probably offensive. But I need my vitamin B12.

If it’s not scallop season, simply head on over to your nearest Publix or any meat market.


1 lb bay scallops

1/4 cup vegetable stock

4 tbsp coconut aminos (or any soy sauce)

2 green onions, chopped, separate the green and white parts of the onion.

4 tbsp minced garlic

2 tbsp rice vinegar

1 tsp sugar or stevia

1 tsp cornstarch

2 tbsp sesame oil

1/4 tsp red pepper flakes

1 tsp oil

2 tsp sesame seeds

white or brown rice

1. Cook rice following the instructions.

2. In a small pan, combine vegetable stock, garlic, coconut aminos, rice vinegar,  whites only of  green onion, stevia, cornstarch, sesame oil and red pepper, stirring occasionally. Heat until sauce boils and slightly thickens and remove from heat.

3. Heat a nonstick skillet over medium heat to cook scallops, cook for about 3-4 minutes. DO NOT OVER COOK. If the scallops start shrinking and losing water then they are being overcooked.

4.  Serve rice, place scallops on top, drizzle sauce over the top, and garnish with chopped green onions.

A perfect way to the end an exhausting day with friends and family. Excellent served with Plum wine.

One Response to “Scallops with Sesame Sauce”

  1. Karen March 26, 2012 at 11:49 AM #

    There is nothing better than scallops fresh from the water…any fish. That is one thing I miss about living in the Florida Keys.

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