Sauteed Scallops With Orange and Sesame

  1. Marinate scallops for one hour in orange juice and lemon juice.
  2. Heat oil in wok or large frying pan.
  3. Stir-fry scallions with the ginger and pepper flakes for one minute.
  4. Add scallops and stir-fry for two to three minutes.
  5. Remove with a slotted spoon and keep warm.
  6. Add cornstarch mixture and the scallop-marinating juices and bring to a boil.
  7. Add soy sauce, stir in coriander and sesame seeds, pour mixture over scallops and serve.

scallops, orange, lemon, peanut, scallions, fresh ginger, hot red pepper, cornstarch, soy sauce, fresh coriander leaves, sesame seeds

Taken from cooking.nytimes.com/recipes/12091 (may not work)

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