Monday, September 13, 2010

Hoisin-Glazed Scallops

This is just a recipe I found in a magazine that included ingredients I already had. The scallop sauce was very easy to create, but it wasn't my favorite.

2 pounds fresh or frozen extra-large sea scallop, thawed if frozen
salt and pepper
3 teaspoons extra virgin olive oil
2 tbsp prepared hoisin sauce
juice from 1 lime

1. Rinse the scallops and pat dry with a paper towel; season to taste with salt and pepper.
2. Heat 3 tsp of oil in a skillet over medium heat. Add scallops and cook 1 to 2 minutes per side or until golden brown.
3. Brush tops and sides of scallops with the hoisin sauce and drizzle the lime juice over top. Cook 1 to 2 minutes more until scallops are opaque and cooked through.
4. Using a slotted spoon, remove scallops from pan and transfer them to plate. Best served with rice and veggies. Enjoy!

Recipe adapted from Fitness magazine

1 comment:

  1. Remember the Costco "dry" scallops are the best.
    When are we going to split a bag ?