Lemon Sesame Scallops Photo
Lemon Sesame Scallops

YIELD Makes 4 servings


1 tablespoon sesame seeds
8 ounces whole wheat spaghetti
3 tablespoons sesame oil, divided
1 pound sea scallops
1/4 cup chicken broth or clam juice
1/2 teaspoon grated lemon peel
3 tablespoons lemon juice
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
2 carrots, cut into julienne strips
1 yellow bell pepper, cut into thin strips
4 slices peeled fresh ginger
1 clove garlic, minced
6 ounces fresh snow peas, trimmed or 1 (6-ounce) package frozen snow peas, thawed
2 green onions, thinly sliced


  1. To toast sesame seeds, heat small skillet over medium heat. Add sesame seeds; cook and stir about 5 minutes or until golden. Set aside.
  2. Cook spaghetti according to package directions; drain. Place spaghetti in large bowl; toss with 2 tablespoons sesame oil. Cover to keep warm.
  3. Rinse scallops and pat dry with paper towels; set aside. Combine broth, lemon peel, lemon juice, oyster sauce, soy sauce and cornstarch in 1-cup glass measure; set aside. Heat remaining 1 tablespoon sesame oil and vegetable oil in large skillet or wok over medium heat. Add carrots and bell pepper; stir-fry 4 to 5 minutes or until crisp-tender. Transfer to large bowl; set aside.
  4. Add ginger and garlic to skillet. Stir-fry 1 minute over medium high-heat. Add scallops; stir-fry 1 minute. Add snow peas and onions; stir-fry 2 to 3 minutes or until peas turn bright green and scallops turn opaque. Remove slices of ginger; discard. Transfer scallop mixture to bowl with vegetable mixture, leaving any liquid in skillet.
  5. Stir broth mixture; add to liquid in skillet. Cook and stir 5 minutes or until thickened. Return scallop mixture to skillet; cook 1 minute. Serve immediately over warm spaghetti; sprinkle with sesame seeds.
This recipe appears in: Asian
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