Lemon Sesame Scallops
the Editors of Publications International, Ltd.
Lemon Sesame Scallops
Yield
Makes 4 servings
Ingredients
| 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 |
Preparation
- To toast sesame seeds, heat small skillet over medium heat. Add sesame seeds; cook and stir about 5 minutes or until golden. Set aside.
- Cook spaghetti according to package directions; drain. Place spaghetti in large bowl; toss with 2 tablespoons sesame oil. Cover to keep warm.
- 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.
- 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.
- 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.
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