{"id":3839,"date":"2012-05-21T08:00:43","date_gmt":"2012-05-21T14:00:43","guid":{"rendered":"http:\/\/nutritionknowhow.org\/wordpress\/?p=3839"},"modified":"2013-08-07T20:49:17","modified_gmt":"2013-08-07T20:49:17","slug":"scallops","status":"publish","type":"post","link":"https:\/\/nutritionknowhow.org\/blog\/h\/scallops\/","title":{"rendered":"Scallops"},"content":{"rendered":"<div>\n<p>Small fish\u2014sardines, anchovies\u2014and scallops!\u00a0 I love scallops!\u00a0 They say that a child may have to try something 10 times or more before they like something.\u00a0 Not me.\u00a0 The first time I tried scallops, I loved them.\u00a0 The secret to great scallops is to get them absolutely dry before pan searing them.\u00a0 The least bit of liquid will make them rubbery.\u00a0 Over-cooking will do the same thing.\u00a0 These scallops are also great on a bed of field greens with a vinaigrette!\u00a0 Give this a try\u2014it\u2019s very fast!<\/p>\n<p style=\"text-align: center;\"><span style=\"font-family: Calibri; font-size: large;\">\u00a0<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" style=\"border: 3px solid black; margin-top: 3px; margin-bottom: 3px;\" title=\"Pan-Roasted Scallops With Sesame Sauce Recipe\" alt=\"Pan-Roasted Scallops With Sesame Sauce Recipe\" src=\"http:\/\/img4-3.myrecipes.timeinc.net\/i\/recipes\/hl\/sesame-scallops-hl-1571546-l.jpg\" width=\"300\" height=\"300\" \/><\/span><\/p>\n<p>Pan-Roasted Scallops With Sesame Sauce<\/p>\n<p>Photo by: Yunhee Kim<\/p>\n<p>Recipe from Health JANUARY 2007<\/p>\n<p>These Asian-influenced scallops cook in less than 6 minutes. Serve with white rice and a side of edamame for a healthy, well-balanced meal.<\/p>\n<p>Yield: Makes 4 servings (serving size: 4 scallops and 1 1\/2 tablespoons sauce)<\/p>\n<p>Cook time: 6 Minutes \u00a0 \u00a0 \u00a0 Prep time: 2 Minutes<\/p>\n<p><span style=\"font-family: Calibri; font-size: large;\">\u00a0<\/span><\/p>\n<p>Ingredients<\/p>\n<\/div>\n<div>\n<ul>\n<li><span style=\"font-size: 14.666666984558105px;\">16 large sea scallops (about 1 3\/4 pounds)<\/span><\/li>\n<li><span style=\"font-size: 14.666666984558105px;\">1 sliced green onion (white and green sections reserved separately)<\/span><\/li>\n<li><span style=\"font-size: 14.666666984558105px;\">2 garlic cloves, minced (about 1 teaspoon)<\/span><\/li>\n<li><span style=\"font-size: 14.666666984558105px;\">2 tablespoons low-sodium soy sauce<\/span><\/li>\n<li><span style=\"font-size: 14.666666984558105px;\">1 tablespoon rice vinegar<\/span><\/li>\n<li><span style=\"font-size: 14.666666984558105px;\">3 teaspoons sugar<\/span><\/li>\n<li><span style=\"font-size: 14.666666984558105px;\">1\/2 teaspoon cornstarch<\/span><\/li>\n<li><span style=\"font-size: 14.666666984558105px;\">1 tablespoon sesame oil<\/span><\/li>\n<li><span style=\"font-size: 14.666666984558105px;\">1\/8 teaspoon crushed red pepper<\/span><\/li>\n<li><span style=\"font-size: 14.666666984558105px;\">1 teaspoon canola oil<\/span><\/li>\n<li><span style=\"font-size: 14.666666984558105px;\">1\/8 teaspoon black pepper<\/span><\/li>\n<\/ul>\n<\/div>\n<p><span style=\"font-family: Calibri; font-size: large;\">\u00a0<\/span>Preparation<\/p>\n<p>1. Remove scallops from the refrigerator, and bring them to room temperature (about 10 minutes). In a small mixing bowl, add the white onion pieces and the next 7 ingredients (through crushed red pepper); stir with a whisk to combine, and set aside.<\/p>\n<p>2. Warm the canola oil in a large nonstick skillet over medium heat. When hot, add the scallops; sprinkle scallops with the black pepper. Cook scallops about 3 minutes on 1 side until golden brown. Using tongs, flip the scallops and cook 2-3 more minutes or until browned. Transfer scallops to a plate, and cover with foil. Keep the skillet on the heat.<\/p>\n<p>3. Whisk the sauce again, and add it to the pan. Cook until the sauce boils and thickens slightly (about 45 seconds); then remove the pan from heat. Divide scallops among 4 plates, drizzle some of the hot sesame sauce over each portion, and garnish with a sprinkle of green onion pieces.<\/p>\n<p>&nbsp;<\/p>\n<p>Amount per serving Calories: 246 \u00a0Fat: 7 g\u00a0\u00a0 Saturated fat: 1 g\u00a0 Protein: 34 g\u00a0 Carbohydrate: 9 g \u00a0Fiber: 0.0 g\u00a0 \u00a0Cholesterol: 65 mg \u00a0Sodium: 587 mg<\/p>\n<p>Copyright \u00a9 2012 Time Inc. Lifestyle Group. All Rights Reserved. Use of this site constitutes acceptance of our Terms of Use and Privacy Policy (Your California Privacy Rights).<\/p>\n<p>For more great recipes from other Nutrition experts from the recipe Redux blog, check these out:<br \/>\n<!-- start InLinkz script --><br \/>\n<a href=\"http:\/\/www.inlinkz.com\/wpview.php?id=147808\"><img decoding=\"async\" style=\"border: 0px;\" alt=\"\" src=\"http:\/\/www.inlinkz.com\/wpImg.php?id=147808\" \/><\/a><br \/>\n<!-- end InLinkz script --><br \/>\n<span style=\"font-size: 18.66666603088379px;\">\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Small fish\u2014sardines, anchovies\u2014and scallops!\u00a0 I love scallops!\u00a0 They say that a child may have to try something 10 times or more before they like something.\u00a0 Not me.\u00a0 The first time I tried scallops, I loved them.\u00a0 The secret to great scallops is to get them absolutely dry before pan searing them.\u00a0 The least bit of liquid will make them rubbery.\u00a0&nbsp;<a href=\"https:\/\/nutritionknowhow.org\/blog\/h\/scallops\/\" class=\"read-more\">Continue Reading<\/a><\/p>\n","protected":false},"author":2,"featured_media":7935,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[551],"tags":[59,76,60,209,145,212,51,193,67,123,130,91,1094,159,132,606],"class_list":["post-3839","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-h","tag-cooking","tag-family","tag-family-meals","tag-fish","tag-healthy-eating","tag-healthy-meals","tag-kids","tag-meal-planning","tag-meatless-meals","tag-nutrition","tag-pasta","tag-picky-eaters","tag-h","tag-recipes","tag-rice","tag-scallops","cat-551-id"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/nutritionknowhow.org\/blog\/wp-content\/uploads\/2012\/05\/scallops-in-shells.jpg","_links":{"self":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/3839"}],"collection":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/comments?post=3839"}],"version-history":[{"count":8,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/3839\/revisions"}],"predecessor-version":[{"id":7612,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/3839\/revisions\/7612"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media\/7935"}],"wp:attachment":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media?parent=3839"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/categories?post=3839"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/tags?post=3839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}