Seared Scallops with Citrus Ginger Sauce

  • madjack96 Posted: 07/16/09
    Worthy of a Special Occasion

    These were delicious and the right blend of ingredients. Did not have scallions on hand, but the dish was super anyway. Very quick and easy.

  • CookingLady Posted: 03/28/10
    Worthy of a Special Occasion

    This sauce is wonderful. Very flavorful. My children were eating it so I cut the red pepper in half. Perfect!! Served it next to rice with asparagus. Just wish there was more sauce.

  • phantom187 Posted: 11/15/09
    Worthy of a Special Occasion

    My suggestion: use rice instead of noodles to better soak up the sauce. The key--as always with scallops--is to get them nice and browned on both sides without overcooking. This recipe would also be good as an appetizer, in addition to being used as a main course.

  • cjmelt76 Posted: 05/29/11
    Worthy of a Special Occasion

    We used somen noodles instead of linguine - simple and delicious! Served with Warm Asian Noodle Salad.

  • NCfloridians Posted: 08/09/11
    Worthy of a Special Occasion

    Absolutely delicious! Followed reviewer's (cjmelt76) recommendation and made it with the Warm Asian Noodle Salad -great combination! I would make again, especially for company, but I would double the recipe to serve with the salad.

  • crenault Posted: 01/01/12
    Worthy of a Special Occasion

    Delicious dish. Next time I would decrease the ginger and add more cornstarch to thicken the sauce a bit.

  • bjane1 Posted: 03/04/12
    Worthy of a Special Occasion

    Wonderful flavor! Served along side the Warm Asian Noodle Salad. There was plenty of sauce since I didn't serve it over the noodles.

  • VirginiaLaurie Posted: 03/06/12
    Worthy of a Special Occasion

    I followed the recipe but did not like the result. Perhaps the sauce would work for shrimp or fish, but I just did not like it with the scallops. I enjoy the sweetness of a good scallop, and this sauce was not a good accompaniment. I will not make this again.

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