- One of my mom's favorite recipes is pan-seared scallops.
Scallops, scallops, I think if you're my parents
from New Zealand, you would say scallops.
I say scallops.
For years I was a bit intimidated to cook scallops,
because they're a bit pricey,
and I didn't wanna mess them up,
but they're actually incredibly easy to make,
and they cook fast.
Start to finish,
this recipe can be on your plate
in about 10 minutes,
and it will taste just as good
as any topnotch restaurant meal.
Most scallop recipes you'll find in restaurants or online
are simple garlic butter scallops and those are delicious,
but today I'm adding a tangy and sweet
citrus ginger sauce to mine.
This is a great recipe for a special occasion, or a splurge,
or just because you deserve it.
So, let me show you how to make it.
We'll start with a pound and a half of fresh sea scallops.
I live close to the ocean,
and have access to a great fishmonger,
so always use fresh,
but you could use frozen sea scallops as well.
Just make sure to thaw them in the fridge the night before.
When you buy scallops,
odds are they've already been cleaned,
and the orange roe will be removed.
Sometimes you'll see a more opaque
and whiter bit on the outside,
which is a little bit of the muscle still attached,
and you can easily peel that off.
One side of the scallop
will be slightly wider than the other side,
and this is the side you wanna sear first,
and that's just because it looks prettier
to have the larger side be nice and golden.
Now, fun fact, scallops are 80% protein,
so this is a healthy recipe option
for those looking to switch up their protein consumption
with a seafood item that's also high in B vitamins,
magnesium, potassium, iron, and calcium.
Once all of your scallops are on your plate,
blot them dry with another paper towel,
and sprinkle them with a little bit of salt.
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Our sauce is really simple for this recipe,
and it's just a combination of orange, lemon, and ginger.
Now, ginger can be knobby,
but it's actually not as hard to peel as you might think.
The easiest way to peel fresh ginger
is to use the edge of a spoon,
and scrap it along the skin of the ginger.
The skin will easily come off,
and you can get around all of those knobby bits
without wasting as much as you would
with a vegetable peeler.
Once your ginger is peeled,
finely grate about a tablespoons worth and set that aside.
Next, we need the zest and juice of one orange,
so we'll zest that first and then juice it.
Then we'll juice one lemon as well.
You do want to prep all of these items
before the scallops hit the pan,
because scallops cook extremely fast,
and you'll want all of these components ready to go.
I'll also slice off two tablespoons of butter,
as this will make the sauce silky smooth,
but if you're dairy sensitive,
you could use ghee,
or even a couple tablespoons of coconut milk.
Heat a large pan on medium high,
and add two tablespoons of avocado oil.
I definitely prefer avocado oil
in this recipe to sear the scallops,
because our goal is to get the pan really hot
for that immediate sizzle.
If your first scallop doesn't sizzle,
wait a little bit longer before adding the others.
You also don't wanna crowd the pan too much,
so make sure to grab a large enough pan or work in batches.
Now, this is really key.
Once the scallops are in the pan,
don't touch or move them.
You want them to sear for one and a half to two minutes
so that they can get nice and golden on the underside.
Use tongs to flip the scallops over,
and you'll see that beautiful golden crust.
Cook them for another one and a half to two minutes,
then use the tongs to remove them to a plate.
Scallops are one of those items that are better
slightly undercooked than overcooked,
because they'll continue to cook
even once they're removed from the heat.
Slightly lower the temperature of the pan to medium,
and pour in the orange juice and lemon juice
as well as the grated ginger, orange zest, and butter.
Give this a stir to deglaze the pan,
and bring it back to a simmer,
then add the scallops back to the pan,
and use a large spoon to scoop that sauce
all over the scallops.
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I love to add fresh thyme
to the scallops for a pop of green,
and the thyme pairs really well with the ginger and citrus.
These scallops are amazingly flavorful,
and they're so tender and smooth,
they'll melt in your mouth.
If you're looking for side dishes
to pair with these scallops,
I recommend my baby bok choy,
garlic sauteed Swiss chard,
or mashed cauliflower,
and you can find all of those recipes on my website.
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I hope you guys enjoyed today's easy recipe,
and if you did, make sure to give it a thumbs up,
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