Seared Scallops with Citrus Ginger Sauce

Photo: Randy Mayor; Styling: Leigh Ann Ross

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.

Yield: 4 servings (serving size: about 4 ounces)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 296
  • Calories from fat: 15%
  • Fat: 5.1g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.4g
  • Protein: 41.9g
  • Carbohydrate: 16.7g
  • Fiber: 0.5g
  • Cholesterol: 91mg
  • Iron: 1mg
  • Sodium: 885mg
  • Calcium: 77mg

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

Preparation

  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.
  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.
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