Seared Sea Scallops
Makes 2 dozen appetizers
Preparation: 45 minutes
Cooking: 6 minutes
1/4 cup light soy sauce
1 Tbsp wasabi paste
2 tsp minced fresh ginger
1 tsp dark sesame oil
12 large (about 1 pound) fresh sea scallops
12 wonton skins (3 1/2 inches square)
Garlic-flavored cooking spray
1/4 cup 1 1/2-inch pieces of chives or slivered green onions
In a medium-sized bowl, combine soy sauce, wasabi paste, ginger,
and sesame oil; mix well. Set aside 1 tablespoon of the mixture.
Rinse scallops in cold water; pat dry with a paper towel. Cut
each scallop in half horizontally, forming two rounds. Add scallops
to soy sauce mixture in bowl, tossing to coat. Cover and chill at
least 30 minutes or up to 2 hours.
Meanwhile, drain scallops, discarding marinade. Pat dry with a
paper towel. Heat a large ridged grill pan over medium-high heat
until hot. Add half of scallops in one layer; cook 2 minutes or
until browned. Turn; continue to cook 1 minute or until scallops
are opaque in center. Repeat with remaining scallops. (Scallops
may also be grilled over charcoal or on a gas grill.)
Arrange wonton skins on a serving platter. Arrange two chive or
green onion pieces over each wonton skin in a crisscross fashion.
Top each with a scallop. Serve warm or at room temperature.
Per appetizer: Calories 31 (12% from fat), Fat 0 g (0 g saturated),
Protein 4 g, Carbohydrate 3 g, Fiber 0 g, Cholesterol 7 mg,
Iron 0 mg, Sodium 166 mg, Calcium 8 mg
December 31st, 2003 at 7:54 pm
This recipe is from:
–>www.webmd.com and Health magazine<–
Gloria
Seared Sea Scallops
Makes 2 dozen appetizers
Preparation: 45 minutes
Cooking: 6 minutes
1/4 cup light soy sauce
1 Tbsp wasabi paste
2 tsp minced fresh ginger
1 tsp dark sesame oil
12 large (about 1 pound) fresh sea scallops
12 wonton skins (3 1/2 inches square)
Garlic-flavored cooking spray
1/4 cup 1 1/2-inch pieces of chives or slivered green onions
In a medium-sized bowl, combine soy sauce, wasabi paste, ginger,
and sesame oil; mix well. Set aside 1 tablespoon of the mixture.
Rinse scallops in cold water; pat dry with a paper towel. Cut
each scallop in half horizontally, forming two rounds. Add scallops
to soy sauce mixture in bowl, tossing to coat. Cover and chill at
least 30 minutes or up to 2 hours.
Meanwhile, drain scallops, discarding marinade. Pat dry with a
paper towel. Heat a large ridged grill pan over medium-high heat
until hot. Add half of scallops in one layer; cook 2 minutes or
until browned. Turn; continue to cook 1 minute or until scallops
are opaque in center. Repeat with remaining scallops. (Scallops
may also be grilled over charcoal or on a gas grill.)
Arrange wonton skins on a serving platter. Arrange two chive or
green onion pieces over each wonton skin in a crisscross fashion.
Top each with a scallop. Serve warm or at room temperature.
Per appetizer: Calories 31 (12% from fat), Fat 0 g (0 g saturated),
Protein 4 g, Carbohydrate 3 g, Fiber 0 g, Cholesterol 7 mg,
Iron 0 mg, Sodium 166 mg, Calcium 8 mg