Sesame-Crusted Scallops with Green Onion Sauce

A white-and-black duo of sesame seeds provide a dramatic color contrast, not to mention added flavor and crunch, to these Asian-inspired scallops.
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Sesame-Crusted Scallops with Green Onion Sauce

Nutritional Bonus: Low in saturated fat, radicchio is an excellent source of vitamin K and a good source of vitamin C, vitamin E, folate and copper.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1 large head radicchio, quartered lengthwise, root intact
  • 1 red onion, sliced crosswise into 1/2-inch-thick rounds
  • Olive oil cooking spray
  • Sea salt and fresh ground black pepper, to taste
  • 2 tsp unseasoned rice vinegar or apple cider vinegar
  • 16 large sea scallops (about 1 lb), patted dry
  • 2 tbsp white sesame seeds
  • 1 tbsp black sesame seeds
  • 2 tsp tapioca flour
  • 1/4 cup low-sodium chicken broth
  • 1 1/2 tbsp low-sodium soy sauce
  • 1 tbsp dry sherry, optional
  • 1 tbsp minced fresh ginger
  • 2 tsp sesame oil
  • 1 tsp raw honey
  • 3 green onions, thinly sliced

Preparation

  1. Heat a grill pan on medium. Mist radicchio and red onion with cooking spray and sprinkle with salt and pepper. Add to grill and cook, turning once, until tender and lightly charred, 5 to 8 minutes. Transfer to a large bowl and drizzle with vinegar. Cover to keep warm and set aside.
  2. Meanwhile, mist scallops with cooking spray. In a small bowl, combine sesame seeds and tapioca. Press scallops into mixture, turning to coat. Heat a large nonstick skillet on medium and mist with cooking spray. Working in batches, add scallops and cook, turning once, until golden and crispy on the outside and opaque throughout, about 6 minutes.
  3. Meanwhile, in a small saucepan, combine broth, soy sauce, sherry (if desired), ginger, oil and honey. Bring to a boil. Remove from heat and stir in green onions. Divide scallops, radicchio and onion among serving plates. Spoon sauce overtop of scallops.

Nutrition Information

  • Serving Size: 4 sesame-crusted scallops and 1/4 of vegetables
  • Calories: 207
  • Carbohydrate Content: 13 g
  • Cholesterol Content: 37 mg
  • Fat Content: 7 g
  • Fiber Content: 2 g
  • Protein Content: 22 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 98 mg
  • Sugar Content: 4 g