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Seared scallops and grilled asparagus
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Seared Scallops with Soy and Ginger Marinated Grilled Asparagus

Servings 2

Ingredients

  • 1 Tbsp rice vinegar
  • 2 tsp low-sodium soy sauce or tamari
  • 3 tsp sesame oil divided
  • 1 tsp maple syrup
  • 1 tsp miso paste
  • 1 tsp tahini
  • 1 tsp minced garlic
  • 1 tsp grated gingeroot
  • 1/4 tsp dried rep pepper flakes
  • 1 lb bunch asparagus washed, dried, woody ends removed
  • 1 Tbsp canola oil
  • 8 large sea scallops like Hokkaido see tip
  • Pinch salt
  • Pinch black pepper
  • 1 Tbsp black sesame seeds

Instructions

  • In glass jar with fitted lid, combine vinegar, soy sauce, 1 tsp sesame oil, maple syrup, miso, tahini, garlic, gingerroot, and red pepper flakes. Seal jar and shake well to combine. Set aside.
  • Preheat oven to 425 F. Line baking sheet with parchment paper. Lay asparagus on baking sheet, drizzle with remaining 2 tsp sesame oil. Toss to coat on all sides. Bake for 10 minutes. Remove from oven and keep warm.
  • In skillet, heat canola oil on medium-high. Season scallops with salt and pepper. Cook on one side for 2 minutes, or until golden brown and scallop releases easily from pan. Turn and cook for a further 2 minutes on other side. Add spoonful of dressing to pan to release any juices. Remove scallops to plate and drizzle with sauce. Pour remaining dressing over asparagus and use tongs to toss and coat it thoroughly. Sprinkle with sesame seeds and serve alongside scallops.