Seared Scallops with Citrus Ginger Sauce
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.
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.
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.
Wonderful flavor! Served along side the Warm Asian Noodle Salad. There was plenty of sauce since I didn't serve it over the noodles.
Delicious dish. Next time I would decrease the ginger and add more cornstarch to thicken the sauce a bit.
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.
We used somen noodles instead of linguine - simple and delicious! Served with Warm Asian Noodle Salad.
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.
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.
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.