Seared Scallops with Citrus Ginger Sauce

By Tamipri

Ingredients

• 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

Details

Servings 4

Preparation

Step 1

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