Sweet and Sour Scallops
2 lbs scallops
Kosher salt and fresh ground pepper
2 tablespoons dark sesame oil, divided
3 tablespoons rice vinegar
3 tablespoons red wine vinegar
3 tablespoons low-sodium soy sauce
2 tablespoons agave
1 tablespoon cornstarch
6 dried red chilies
4 cloves garlic, minced
4 scallions, sliced (white and pale green parts)
In a small bowl, mix together the vinegars, soy sauce, agave and cornstarch. Set aside.
Heat 1 tablespoon sesame oil in a large non-stick skillet over high heat. Season scallops with salt and pepper. Add scallops to the skillet and cook for 2 minutes on each side, until opaque. Remove scallops to a plate and tent with foil to keep warm. Complete this step in several batches so as not to overcrowd the pan.
Add additional tablespoon of oil to pan. Add red chilies and cook until beginning to blacken. Add garlic and scallions, stirring continuously, until the mixture is aromatic.
Return the scallops to the pan, add the vinegar mixture and bring to a soft boil. Remove from heat and serve immediately.Tags: Fish/Seafood, Winter Comfort —