Scallop Coins with Oyster Sauce
Elevate your weeknight dinner with these irresistible Scallop Coins with Oyster Sauce, a dish that combines the delicate sweetness of perfectly seared sea scallops with the bold, umami-rich flavors of a silky oyster sauce glaze. This quick and elegant recipe takes just 20 minutes to prepare, making it an ideal choice for both busy nights and special occasions. The scallops are pan-seared to golden perfection, then gently coated in a savory sauce made with a harmonious blend of oyster sauce, soy sauce, garlic, and a touch of brown sugar for balance. A sprinkle of fresh spring onions and a squeeze of zesty lime complete this visually stunning and flavor-packed dish. Perfect for seafood lovers, this recipe shines when served as a main course alongside steamed rice or fresh greens. Keywords: scallop coins, oyster sauce recipe, quick seafood dinner, pan-seared scallops, easy scallop recipes.
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Recipe Information
Ingredients
- 12 pieces Sea scallops
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Vegetable oil
- 1 tablespoon Unsalted butter
- 2 cloves Garlic, minced
- 3 tablespoons Oyster sauce
- 1 tablespoon Soy sauce
- 1 teaspoon Brown sugar
- 2 tablespoons Water
- 2 stalks Spring onions, sliced
- 4 pieces Lime wedges
Instructions
Pat the sea scallops dry with a paper towel to remove excess moisture. Season both sides with salt and black pepper.
Heat a large skillet over medium-high heat and add the vegetable oil.
Once the oil is hot and shimmering, carefully place the scallops in the pan, leaving space between each one. Do not overcrowd the pan.
Cook the scallops undisturbed for 2-3 minutes on one side, until a golden-brown crust forms. Flip and cook for an additional 1-2 minutes on the other side until just opaque in the center. Remove scallops from the pan and set aside.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.
In a small bowl, mix together the oyster sauce, soy sauce, brown sugar, and water. Pour this mixture into the skillet with the garlic.
Stir and simmer the sauce for 1-2 minutes until slightly thickened.
Return the scallops to the skillet and gently toss them in the sauce for 1 minute to coat evenly.
Transfer the scallops to a serving platter and garnish with sliced spring onions.
Serve immediately with lime wedges on the side for a burst of citrus flavor.
Nutrition Facts
Calories |
799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 5478 mg | 238% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 4.2 g | ||
| Protein | 77.3 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1386 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
