Recipes | Comfort Food Favorites

Sesame Ginger Scallops with brown rice

with Red Fork Asian Sesame Ginger Skillet Sauce

We love seared scallops for their delicate flavor and quick-cooking. To achieve golden browning, be sure to pat scallops dry and preheat the skillet. Don’t overcrowd the pan and they’ll brown yet stay moist. Add our Red Fork Sesame Ginger Skillet Sauce at the last minute and serve over nutty-tasting brown rice. 

Serves 3 or 4


2 cups hot cooked brown (or white) rice

1 pound bay scallops

1 to 2 tablespoons expeller pressed canola or vegetable oil for high heat cooking

1 pouch (4 ounces) Red Fork Sesame Ginger Skillet Sauce

2 green onions, thinly sliced, for garnish

2 to 3 tablespoons chopped fresh cilantro, for garnish

Sesame seeds, toasted, for garnish 


  1. Prepare rice. Set all ingredients near cooking surface.
  2. Pat scallops dry with paper towels. Let sit at room temperature for 10 minutes. Sprinkle with salt.
  3. Add 1 tablespoon oil to a large nonstick skillet set over high heat. When the oil is hot, add the scallops in a single, uncrowded layer. (Work in batches if necessary, adding oil as needed.) Sear on all sides, about 1 to 1½ minutes total. Remove to a plate. Continue until all of the scallops are browned.
  4. Add sauce to skillet and heat to a boil while scraping up any browned bits from pan. Reduce heat to low. Stir in scallops, heat through, about 1 minute. Sprinkle with green onions, fresh cilantro and toasted sesame seeds. Serve immediately with rice.