Saturday, April 14, 2012

Seared Scallops with Asian Inspired Spicy Orange Sauce

Scallops.  Who doesn't like scallops?  People who have never tried scallops.  For someone who rarely makes seafood, or at least nothing more than baked fish, this was a surprisingly easy recipe.  And quick.  Scallops and sauce were done in under 10 minutes.

I apologize for the lack of pictures.  I just plain forgot to take some!  But you'll do fine without.

You will need:

1 pound sea scallops (about 15-18)
Ground pepper
Sesame oil

2 tsp minced ginger
1 tsp minced garlic
1/2 deseeded chilli pepper, mince OR 1/4 tsp red pepper flakes
1/3 cup orange juice
1 tablespoon soy sauce
1/2 teaspoon orange zest
1/2 teaspoon orange extract or orange liqueur

Place the scallops on a paper towel and pat them dry.  This is an important step to help them sear properly.

In a large skillet or frying pan, heat enough sesame oil to coat the pan over a high heat.  Place scallops in a single layer in the pan and sprinkle generously with pepper.  Cook until golden brown and flip over; about two minutes per side.  Remove scallops from pan and set aside.

Using the pan you cooked the scallops in, saute the ginger and garlic over a medium heat for about a minute.  Add pepper, orange juice, soy sauce, zest, and extract to the pan.  Boil until sauce thickens, stirring often.  Takes about 3-5 minutes.

Serve sauce over the scallops.  Excellent with a side of garlic green beans.

~ The Pink One

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