In a Dutch Oven
Saigon-Style Scallops
1 tablespoon canola oil
1 shallot, minced
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
2 tablespoons packed brown sugar, preferably dark
1 tablespoon Asian fish sauce
2 teaspoons granulated sugar
¼ teaspoon red pepper flakes
3 tablespoons water
1 pound sea scallops
3 scallions, thinly sliced
6 cups lightly packed mixed baby salad greens or herb salad mix
1 Heat oil in medium Dutch oven over medium-high heat. Add shallot, ginger, and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add brown sugar, fish sauce, granulated sugar, and pepper flakes; simmer 1 minute.
2 Continue to cook until mixture begins to thicken; stir in water and cook, stirring frequently, until sauce is thickened, about 2 minutes. Add scallops and cook, stirring frequently, until just opaque in center, about 3 minutes. With slotted spoon, transfer scallops to medium bowl.
3 Add scallions to sauce and bring to boil. Boil until slightly thickened, about 3 minutes; pour over scallops. Divide salad greens evenly among 4 plates; top evenly with scallops and sauce.
PER SERVING (scant ½ cup scallops with sauce and 1½ cups greens): 191 Cal, 4 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 37 mg Chol, 567 mg Sod, 18 g Carb, 11 g Sugar, 2 g Fib, 21 g Prot, 49 mg Calc.
FYI There are two kinds of sea scallops: wet and dry. Wet scallops are treated with a preservative that causes the scallops to absorb water, which is released when the scallops are cooked, leaving the scallops unpleasantly dry. Dry scallops are not treated and remain tender and juicy. It is easy to tell the difference: wet scallops look wet and slippery, while dry scallops look dry and are cream colored.