Scallops with citrus ginger sauce is a delicious and elegant dish that combines the sweet and delicate flavor of scallops with the tangy and zesty taste of citrus and ginger. The tender and juicy scallops are seared to perfection and then topped with a flavorful sauce that is made with a blend of fresh orange juice, lime juice, soy sauce, and ginger.
The sauce is then thickened with a cornstarch slurry, giving it a smooth and silky texture that perfectly coats the scallops. This dish is not only tasty but also healthy, as scallops are a low-calorie and high-protein seafood option. So, let's get started and learn how to make this delicious and impressive scallops with citrus ginger sauce recipe.
All you have to do is sear both sides and whip up a quick sauce. They are ideal for a celebratory or decadent meal prepared in the comfort of your own home.
Usually, scallops are served with a garlic butter sauce, but I prefer them with this citrus
ARE SCALLOPS GOOD FOR YOU?
Yes! Protein-rich and a good source of other essential nutrients like vitamin B12, magnesium, and potassium, scallops are a great addition to any diet. Per serving, they have few calories and a healthy dose of iron and calcium. Only 110 calories can be found in a 3.5-ounce serving.
Like clams and oysters, scallops are a type of mollusk, but unlike these other shellfish, scallops have a lower cholesterol and mercury content
FROZEN VERSUS FRESH SCALLOPS – WHICH IS BEST?
Both frozen and fresh scallops can be delicious, but they have some differences that may affect their taste and texture. Fresh scallops are typically harvested, processed, and shipped to the market within a few days, which can result in a sweeter and more delicate flavor. However, they are also more perishable and can spoil quickly if not stored properly.
On the other hand, frozen scallops are typically flash-frozen within hours of being harvested, which can help to preserve their flavor and texture. They are also more widely available and can be more affordable than fresh scallops. Ultimately, the choice between frozen and fresh scallops depends on personal preference and availability.
WHAT’S THE TEXTURE OF SCALLOPS?
When prepared properly, scallops take on a buttery texture and a delicate flavor. They shouldn't be slimy or chewy, and they shouldn't have a fishy odor. It reminds me of crab or lobster but with a butterier smoothness.
HOW TO COOK SCALLOPS
Because of how quickly they cook, scallops are easily overdone. Keep in mind that the cooking time will need to be adjusted for different sizes. Larger sea scallops are recommended for this recipe.
- Dry the scallops with paper towels and season with salt.
- To make the avocado oil sizzle, place it in a pan and turn the heat to high.
- Cook the scallops for about 2 minutes total, 1 ½ minutes per side.
- After removing them to a plate, remove the scallops from the pan and bring the butter, orange
- juice, lemon juice, and ginger to a simmer.
- Return the scallops to the pan, pour the sauce over them, and sprinkle with fresh thyme.
ADDITIONAL TIPS
- Buy the freshest scallops you can find. Look for scallops that are firm and smell like the ocean. Avoid scallops that are slimy or have a strong fishy smell.
- Dry the scallops thoroughly with a paper towel before cooking. This will help them get a nice sear and prevent them from steaming.
- Use a non-stick pan or a well-seasoned cast iron skillet to cook the scallops. This will help prevent them from sticking to the pan.
- Cook the scallops in batches if needed to avoid overcrowding the pan. Overcrowding can cause the scallops to release too much moisture and prevent them from getting a nice sear.
- Don't overcook the scallops. They should be cooked until just opaque and slightly firm to the touch. Overcooking will cause them to become rubbery.
- Make the citrus ginger sauce ahead of time so that it's ready when the scallops are done. This will ensure that everything is hot and ready to serve.
- Serve the scallops immediately after cooking, with the citrus ginger sauce spooned over the top. Garnish with chopped fresh herbs or sliced scallions if desired.
FAQs
What type of scallops should I use for this recipe?
You can use either fresh or frozen sea scallops for this recipe.
Can I use a different type of citrus fruit in the sauce?
Yes, you can substitute other citrus fruits such as orange, grapefruit, or lime for the lemon in the sauce.
SCALLOPS WITH CITRUS GINGER SAUCE
Ingredients
- 2 tablespoon avocado oil
- 1 ½ lb sea scallops
- 1 orange, zested and juiced
- 1 lemon, juiced
- 1 tablespoon fresh ginger, grated
- 2 tablespoon tbsp butter, or ghee
- sea salt, to taste
- fresh thyme, for garnish
Instructions
- Pat your scallops dry with a paper towel and sprinkle them with sea salt.
- Heat the oil in a sauté pan over medium high heat. When the oil is nearly smoking, place your scallops in the pan and sear for approximately one and a half to two minutes on each side. Remove scallops to a plate.
- Reduce the heat to medium and add the orange and lemon juice, orange zest, grated ginger and butter to the pan. Whisk the sauce together in the pan until it's simmering, then add the scallops back to the pan and spoon the sauce on top.
- Plate your scallops, drizzle more sauce on top and garnish with thyme.
LISA'S TIPS
- Avocado oil is preferred over olive oil in this recipe as its heated to nearly its smoke point. Avocado oil is more stable at those higher temperatures.
- Scallops are always best slightly undercooked rather than overcooked. Like most meats and fish, they'll continue to cook after they're removed from the stove.
- To make the scallops dairy-free and Whole30 compliant you can use ghee or coconut milk instead of the butter.
- This is my favorite stainless steel juicer. It's perfect for oranges and lemons!
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