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Seared Sea Scallops with Sesame-Cilantro Gremolata

Scott Phillips

Servings: 4

A playful take on the traditional topping for osso buco, the bright, zingy flavors of this gremolata are a perfect foil for rich, sweet scallops.


  • 1/4 cup mirin
  • 1/4 cup fresh lime juice plus 1 tsp. finely grated lime zest (from about 2 medium limes)
  • 2 tsp. Asian sesame oil
  • 2 tsp. finely grated fresh ginger
  • 1-1/2 lb. large dry-packed sea scallops (about 12)
  • 1/4 cup finely chopped fresh cilantro
  • 1 Tbs. toasted sesame seeds
  • 2 tsp. finely chopped garlic
  • 1-1/2 Tbs. vegetable oil; more as needed
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 280
  • Fat Calories (kcal): 130
  • Fat (g): 15
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 8
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 40
  • Sodium (mg): 690
  • Carbohydrates (g): 13
  • Fiber (g): 1
  • Protein (g): 21


  • In a medium bowl, combine the mirin, lime juice, sesame oil, and ginger. Add the scallops, toss, and set aside for 10 minutes.
  • Meanwhile, in a small bowl, combine the cilantro, sesame seeds, garlic, and lime zest. Set aside.
  • In a 12-inch heavy-duty skillet, heat the vegetable oil over high heat until shimmering. Remove the scallops from the marinade, pat dry with paper towels, and season with salt and pepper. In two batches, cook the scallops until nicely browned on both sides, about 1 minute per side, adding more oil if needed. Serve sprinkled with the gremolata.


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