Scallops are quickly pan seared and served with a reduced sticky glaze of orange juice, ginger, lime juice, mirin, and soy sauce. Garnish this simple scallop recipe with fresh orange and lime zest.
Tips For Preparing Scallops
Buy "dry" scallops. There are no chemicals, additional water weight, or other preservation additives. Ask the seafood department if you're unsure.
Wash scallops thoroughly. They can be very gritty. Dry scallops with a paper towel
Remove the side muscles from each scallop. They are a tiny piece on the side that removes with a gentle pull.
They are tough and rubbery when cooked. I cook and eat them anyway but don't serve them to guests.
Sticky Scallops with Orange Soy Sauce Tips
- Squeeze your citrus when you buy it. Pick a juicy orange and lime. Pick a pretty orange for zest. Pick a juicy orange for juice.
- Mirin substitutions: honey, agave, brown sugar
- Make the sauce sticker by reducing it longer, but be there so that the sauce doesn't burn. Remember that you need less salt the longer it reduces.
- Serve Scallops with orange sauce over thin rice noodles, rice, ramen noodles, or salad.
- Double the orange sauce if you want more sauce.
- Double the orange sauce and freeze half for later.
Things In My Kitchen:
- 12" PFOA free non-stick pan - Scallops and seafood are always easier to cook in a non-stick pan.
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Sticky Scallops with Orange Soy Sauce Glaze
EatSimpleFood.com
Scallops are quickly pan seared and served with a reduced sticky glaze of orange juice, ginger, lime juice, mirin, and soy sauce. Garnish this simple scallop recipe with fresh orange and lime zest.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
- 1 ⅓ lb large scallops, ligament removed
- 2 teaspoon vegetable oil
- 2 teaspoon butter
- pinch salt
Ingredient List Scallops Glaze:
- 2 teaspoon ginger, minced
- 3 tablespoon soy sauce (regular or gluten free)
- 1 orange zested and ½ cup orange juice (1 juicy orange)
- 1 lime zested and 2 tablespoon lime juice (1 juicy lime)
- 1 ½ tablespoon mirin
- pinch salt
Instructions
- Remove tough ligament on side of scallop if it's attached. If you're not sure, ask the seafood counter to remove it or show you what it is. It's small and on the side and removes gently and easily.
- Bring a large non stick pan to medium high heat, add vegetable oil and butter to lightly coat the bottom of the pan.
- Salt the scallops lightly.
- Sear the scallops in a single layer uncovered for ~ 2 minutes per side. You will need to cook the scallops in batches if the pan is not big enough.
- Set scallops aside on a plate.
- Add all glaze ingredients into scallop pan and simmer sauce uncovered for ~ 4 minutes or until reduced by half and sticky.
- Toss the cooked scallops back in the pan to warm them up and cover them in the sticky sauce.
- Add salt to taste.
Notes
- Serve sticky orange scallops over salad, rice, or noodles.
Serving Suggestion
Serve this Citrus Soy Scallops recipe with a complementary side dish to round out your dinner:
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