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.

Photo by Duane P.
Adapted from winefoot.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from winefoot.com

Ingredients

  • 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

Directions

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