Seared Scallops with Hoisin and Sesame
Stir all of these ingredients together in a bowl with a whisk. This recipe makes a little more than is required for 4 portions, but the sauce keeps well for 2 weeks in the fridge.
- 1/3C Hoisin sauce
- 1/4C Balsamic vinegar
- 3T Soy sauce
- 2T Fish sauce (nuoc mam)
- 1T Chili-garlic sauce
- 1T Sesame oil
- 1/4t 5-spice powder
- Juice of 1 lime
For the scallops
In a sauté pan, using a couple of drops of vegetable oil, saute the leeks quickly until just tender, seasoning with a pinch of fennel seed, red chili flake and salt. Set aside until ready to use with the scallops.
- 1 lb. Medium-sized, dry sea scallops
- 2 Leeks, sliced on the bias, 1/4" thick, rinsed & dried
- 1t Fresh orange zest
- 2 Scallions, sliced thin on the bias
- 1/2t Sesame seeds, toasted
Clean the skillet and return it to the burner. When it is quite hot, sear the scallops on both sides briefly with 1T of vegetable oil, seasoning lightly with salt. Add the previously sauteed leeks and the orange, and stir quickly just enough time to reheat the leeks. Remove from the heat and divide among 4 plates. Garnish the dishes with raw sliced scallions, a few spoonfuls of hoisin glaze, and sprinkle with some toasted sesame seeds.
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