SEARED SEA SCALLOPS WITH GINGER RECIPE
Preparation - Medium
Prep: 15 min - Cook: 10 min
Get the freshest (non-farm if possible) sea scallops (the large ones) you can. What makes these scallops special is the top and bottom crust you get from searing them in hot oil.
Iron skillet or non-stick skillet you've figured out how to 'brown' in.
- 2 teaspoons roasted sesame oil, divided
- 4 (1-inch) diagonally cut green (spring) 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
- 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 cut green onions.