Pan Seared Scallops with Orange Ginger Sauce
Ingredients
The slaw
-
½
tablespoon
toasted sesame oil
-
2
teaspoons
rice vinegar
-
1
teaspoon
honey
-
to taste
coarse salt and ground black pepper
-
1
cup
sugar snap peas, thinly sliced
-
5
radishes, julienned
-
1
stalk
green onion, thinly sliced
The scallops
-
1 ½
tablespoons
oil
-
1
pound
sea scallops, cleaned
-
to taste
coarse salt and ground black pepper
-
2
large
oranges (zest and juice)
-
2
tablespoons
brown sugar
-
2
inches
ginger, peeled and cubed
-
1
tablespoon
butter
Instructions
- Whisk together sesame oil, vinegar, honey, and salt and pepper in a bowl, then stir in the snap peas, radishes, and green onion.
- Heat oil in a skillet over medium-high heat, dry the scallops, and season with salt and pepper.
- Place scallops in the hot pan and cook until browned, about 2 minutes per side.
- Remove scallops and set aside on a paper towel.
- Add orange zest and juice to the pan, whisk in brown sugar, and add ginger.
- Simmer until thickened, then whisk in butter and remove ginger.
- Serve the scallops topped with the sauce and sugar snap pea slaw.
Nutrition Facts (estimated)
Servings
4
Calories
259
Total fat
10g
Total carbohydrates
25g
Total protein
19g
Sodium
589mg
Cholesterol
43mg
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