ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Seared Scallops with Citrus Ginger Sauce

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 4 servings (serving size: about 4 ounces)
The key to getting a good brown crust is to pat the scallops dry before cooking, sear them in a very hot cast-iron skillet, and, while they cook, only move them to turn them over. Serve over rice noodles.

Ingredients

  • 2 teaspoons roasted sesame oil, divided
  • 4 (1-inch) diagonally cut green onions
  • 1 teaspoon peanut oil
  • 1 1/2 pounds medium sea scallops
  • 1/4 teaspoon salt, divided
  • 1/4 cup fresh orange juice
  • 1/4 cup mirin (sweet rice wine)
  • 2 tablespoons lemon juice
  • 2 tablespoons low-sodium soy sauce
  • 1/4 teaspoon grated fresh ginger
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon water
  • 1/2 teaspoon cornstarch

Nutrition Information

  • calories 296
  • caloriesfromfat 15 %
  • fat 5.1 g
  • satfat 0.5 g
  • monofat 1.5 g
  • polyfat 1.4 g
  • protein 41.9 g
  • carbohydrate 16.7 g
  • fiber 0.5 g
  • cholesterol 91 mg
  • iron 1 mg
  • sodium 885 mg
  • calcium 77 mg

How to Make It

  1. Heat 1 teaspoon sesame oil in a large cast-iron or heavy skillet over high heat. Add onions; sauté 1 minute or until wilted. Remove from pan; set aside.

    Roasted Fish with Kabocha Coulis
    James Carrier
  2. Add remaining 1 teaspoon sesame oil and peanut oil to pan. Pat scallops dry with paper towels; sprinkle with 1/8 teaspoon salt. Add scallops to pan; cook 2 minutes or until golden brown. Turn scallops; reduce heat to medium, and cook 1 minute or until scallops are done. Remove scallops from pan; keep warm.

  3. Add orange juice, mirin, lemon juice, soy sauce, ginger, red pepper, and remaining 1/8 teaspoon salt to pan; bring to a boil. Reduce heat, and simmer 3 minutes. Combine 1 teaspoon water and cornstarch; stir into sauce. Cook 30 seconds or until sauce begins to thicken. Add scallops to pan; toss to coat. Top with onions.