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Pan Seared Scallops with an Orange-Soy Chili Reduction


By Duane Pemberton and Dzintra Dzenis
This is a quick, easy Asian-inspired meal that’s a sure-fire hit for seafood lovers.

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Rate this recipe 4.4/5 (5 Votes)


  • 12 fresh scallops
  • 1/3 cup of fresh squeezed orange juice
  • 3 cloves of fresh garlic, minced
  • 1 tablespoon of minced ginger
  • 1/2 cup of low sodium soy
  • 3-4 sprigs Thai Basil – takes the leaves off
  • 1/2 cup of thinly cut Scallions
  • 2 tablespoons of Sriracha Sauce
  • 2 tablespoons of honey
  • 1 pack of rice noodles
  • Kosher Salt / Fresh ground pepper
  • 1 cup of diced zucchini
  • 1 cup of diced carrots
  • 2 tablespoons of sesame oil
  • Fresh bean sprouts for plating
  • Olive Oil – NOT Extra Virgin or you can use grape seed oil


Adapted from


Step 1

Sauce preparation:
Put the sesame oil in the bottle of a sauce pan on medium heat – then add ginger and garlic – let cook in the oil for a few minutes. Add the soy sauce, orange juice, Sriracha and honey – let reduce down by 2 thirds.

Rice noodles:
Prepare per package instructions

Sauteé the carrots and zucchini in clarified butter or olive oil until tender and season with salt/pepper – set aside.

Pat-dry the scallops with a paper towel then season with salt/pepper. Place into a pan on medium-high heat with clarified butter or olive oil – sear on each side for approximately 90 seconds.

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