Seared scallops with their golden crust and soft, melt-in-the-mouth interior are extra special when accompanied by these crisp veggies and delicious sauce.
Meal Type: Appetizer, Dinner, Lunch, Main Course, Sides
Food Category: Seafood, Vegetables
Dietary Preference: Dairy Free, Gluten Free
Servings: 1Serving
Calories: 163kcal
Ingredients
¼cupJapanese eggplantsliced thin
1green onionsliced thin
½cupsnow peas
¼lbfresh scallopsI prefer sea scallops over bay scallops for this recipe
1 ½tsporange juice concentrate
1 ½tspsoy sauce can substitute Braggs liquid aminos for a gluten-free option
½tspsriracha saucemore if you like it spicy
½tspgingerpeeled and minced
3tspsesame oil
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Instructions
Put sesame oil in a pan, add eggplant, and cover with a lid. Cook over med-high heat for 4 minutes, flip the eggplant, and cook for an additional 3 minutes.
Add green onion and cook covered for 3 more minutes.
Add snow peas and cook uncovered for 2 min. Stir occasionally.
Place the vegetables on a serving plate.
In the same pan add scallops. Cook, uncovered for about 3 min (depending on size of scallops). Flip scallops, add ginger, and cook for an additional 2 min.
Add orange juice concentrate, soy sauce, and sriracha sauce. Stir until scallops are covered and the orange juice concentrate is dissolved.
Spoon scallops and sauce over vegetables. Sprinkle with sesame seeds and serve immediately.