Rev: Seared Scallops with Citrus Ginger Sauce CL 4/07

[lindaofthelakes]

These were FANTASTIC!! I order scallops at lots of restauants and these equaled or topped any that i have had. Having good scallops was key of course as well as the instructions to sear them briefly on HIGH heat. The sauce was great too although soy was also a prominent flavor (moreso than the ginger in the title).

[RandyP]

Thank you for the review, this one has been on my to make list.

[veschke]

I made this for our Easter dinner (all of the traditional menus were leaving me cold for some reason). It is truly fantastic, and very quick and easy to put together. My scallops weren't the best, but if you can get nice big, firm ones, this would be a great way to use them.

[shscharles]

OK you guys...my interest is piqued...can someone post the recipe? I'm always looking for good, easy scallop recipes.:p

TIA!

[veschke]

Sure, here it is:

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
Preparation
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.

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.

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.
Yield

4 servings (serving size: about 4 ounces)
Nutritional Information

CALORIES 296(15% from fat); FAT 5.1g (sat 0.5g,mono 1.5g,poly 1.4g); PROTEIN 41.9g; CHOLESTEROL 91mg; CALCIUM 77mg; SODIUM 885mg; FIBER 0.5g; IRON 1mg; CARBOHYDRATE 16.7g

Maureen Callahan , Cooking Light, APRIL 2007

[shscharles]

Thank you! I'll try this soon...:)

[doggerham]

I *really* wish I weren't allergic to scallops!

[veschke]

I *really* wish I weren't allergic to scallops!

I think the sauce would go well with fish, too.