Seared Scallops with Citrus Ginger Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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