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Seared Scallops with Citrus Ginger Sauce
Nb persons: 4
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Preparation time:
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Source: Cooking Light Kitchen Secrets
| 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. | |
| 2 tsp. | dark sesame oil, divided |
| 4 (1") | diagonally cut green onions |
| 1 tsp. | peanut oil |
| 1 1/2 lb. | medium sea scallops |
| 1/4 tsp. | salt , divided |
| 1/4 c. | fresh orange juice |
| 1/4 c. | mirin (sweet rice wine) |
| 2 Tb. | fresh lemon juice |
| 2 Tb. | soy sauce |
| 1/4 tsp. | grated peeled fresh ginger |
| 1/4 tsp. | crushed red pepper |
| 1 tsp. | water |
| 1/2 tsp. | cornstarch |
1. Heat 1 tsp. sesame oil in a large cast-iron or heavy skillet over high heat. Add onions, and saute for 1 minute or until wilted. Remove from pan; set aside.
2. Add remaining 1 tsp. sesame oil and peanut oil to pan. Pat scallops dry with paper towels, and sprinkle with 1/8 tsp. salt. Add scallops to pan; cook 2 minutes or until golden brown. Turn scallops; reduce heat to medium, and cook a minute or until scallops are done. Remove from pan; keep warm.
3. Add remaining 1/8 tsp. salt, orange juice, mirin, lemon juice, soy sauce, ginger and red pepper to pan; bring to a boil. Reduce heat, and simmer 3 minutes. Combine 1 tsp. water and cornstarch; stir into sauce. Cook 30 secondsor until sauce begins to thicken. Add scallops to pan; toss to coat. Top with onions.
Each 4 oz. serving=296 calories
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