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Citrus Soy Glazed Scallops

4 browned scallops in an orange sauce with sugar snap peas and rice and an orange small square container of soy sauce. Side view.
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EatSimpleFood.com

This is my man's citrus soy sauce (tamari) glazed scallop recipe that I am always grateful for.

Ingredients

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Ingredient List Scallops:

  • 2lb large scallops, ligament removed
  • 1 Tbsp toasted sesame oil
  • 2 tsp ginger, minced
  • 2 Tbsp soy sauce (regular or gluten free)
  • 1 1/2 Tbsp orange juice
  • 2 tsp sriracha - leave this out if you are sensitive to spicy foods
  • 2 tsp agave syrup
  • pinch salt
  • 1/4 tsp black pepper
  • 1 lb somen noodles, cooked

Ingredient List Sauce:

  • 2 tsp ginger, minced
  • 1/4 cup soy sauce (regular or gluten free)
  • 3 Tbsp lime juice
  • 2 tsp toasted sesame oil
  • 2 Tbsp agave

Instructions

  • Cook somen noodles according to package instructions.
  • For Scallops:  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.  Marinate scallops with ginger, soy sauce, lime juice, Sriracha, and agave for 30 minutes.
  • Bring a large non stick pan to medium high heat, add toasted sesame oil to lightly coat the bottom of the pan.  Shake off excess marinade from scallops and reserve. 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, cover, and simmer excess marinade uncovered for ~ 3-4 minutes or until reduced by half. Toss the cooked scallops back in the pan to warm 'em up.
  • For Dipping Sauce:  Mix all ingredients in a small bowl.
  • Serve scallops over somen noodles and add dipping sauce on the side.  Add sea salt and sriracha to taste.  Happy Eating!  Beckie