Orange Ginger SearedĀ Scallops

January 12, 2017
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Photo by Julie Andrews
Author Notes

with sugar snap pea slaw —Julie Andrews

  • Serves 4
  • 0.5 tablespoons sesame oil
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon honey
  • Coarse salt and ground black pepper
  • 1 cup sugar snap peas, thinly sliced
  • 5 radishes, julienned
  • 1 stalk green onion, thinly sliced
  • 1.5 tablespoons oil
  • 1 pound sea scallops, cleaned
  • Coarse salt and ground black pepper
  • Zest and juice of 2 large oranges
  • 2 tablespoons brown sugar
  • 2 inch piece fresh ginger, peeled and cubed
  • 1 tablespoon butter
In This Recipe
  1. In a medium bowl, whisk together sesame oil, vinegar, honey and salt and pepper, to taste. Stir in sugar snap peas, radishes and green onion. Set aside.
  2. Heat oil in a large skillet to medium-high heat. Dry scallops with paper towel. Season both sides of the scallop with salt and pepper. Once oil is hot, place scallops in the pan. Cook until bottom is browned and crispy, about 2 minutes, then flip and cook for an additional 2 minutes. Remove from the pan and place on a paper towel.
  3. Add orange zest and juice to the hot pan, the whisk in brown sugar. Place ginger in the pan. Simmer until slightly thickened, then whisk in butter. Remove ginger. Spoon sauce over scallops and serve topped with sugar snap pea slaw.

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