Seared Scallops with Citrus Ginger Sauce

Name: Seared Scallops with Citrus Ginger Sauce
Yield: 4 servings (serving size: about 4 ounces)
Ingredients: 2 teaspoons roasted sesame oil, divided; 4 (1-inch) diagonally cut green onions; 1 teaspoon peanut oil; 1 ½ pounds medium sea scallops; ¼ teaspoon salt, divided; ¼ cup fresh orange juice; ¼ cup mirin (sweet rice wine); 2 tablespoons lemon juice; 2 tablespoons low-sodium soy sauce; ¼ teaspoon grated fresh ginger; ¼ teaspoon crushed red pepper; 1 teaspoon water; ½ teaspoon cornstarch

10 Ratings
8 Reviews

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.

By Maureen Callahan

Recipe by Cooking Light April 2007

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Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary test

Yield:

4 servings (serving size: about 4 ounces)

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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.

Nutrition Facts

Per Serving:

296 calories; calories from fat 15%; fat 5.1g; saturated fat 0.5g; mono fat 1.5g; poly fat 1.4g; protein 41.9g; carbohydrates 16.7g; fiber 0.5g; cholesterol 91mg; iron 1mg; sodium 885mg; calcium 77mg.

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VirginiaLaurie

03/06/2012

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.

bjane1

03/04/2012

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

crenault

01/01/2012

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

NCfloridians

08/09/2011

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.

cjmelt76

05/29/2011

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

CookingLady

03/28/2010

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

11/14/2009

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.

madjack96

07/15/2009

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.

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Seared Scallops with Citrus Ginger Sauce

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Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (8)

All Reviews for Seared Scallops with Citrus Ginger Sauce

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Seared Scallops with Citrus Ginger Sauce

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (8)

All Reviews for Seared Scallops with Citrus Ginger Sauce