Name: Pan-Seared Scallops with Ginger-Citrus Glaze
Prep time: 10 min
Cook time: 12 min
Yield: 2 servings
Ingredients: 1 pound large sea scallops; salt; black pepper; 2 tablespoon vegetable oil; 2 tablespoon butter; 1 tablespoon fresh ginger; 2 cloves garlic; 2 lime; 1 orange; 1½ tablespoon soy sauce; 1 teaspoon honey; 2 scallions; 1 teaspoon sesame seeds

Pan-Seared Scallops with Ginger-Citrus Glaze

weeknightseafoodbright

10 minPrep12 minCook2Serves

Ingredients

1 poundlarge sea scallops (about 12 scallops)
·salt
·black pepper
2 tablespoonvegetable oil
2 tablespoonbutter
1 tablespoonfresh ginger
2 clovesgarlic
2lime
1orange
1½ tablespoonsoy sauce
1 teaspoonhoney
2scallions
1 teaspoonsesame seeds

Prep

01
Mince 1 tablespoon fresh ginger.
02
Mince 2 cloves garlic.
03
Juice 2 limes and 1 orange (you need about 1/2 cup total juice).
04
Thinly slice 2 scallions.

Method

01
Pat scallops dry with paper towels. Season both sides generously with salt and pepper.
02
Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
03
Working in batches if needed, sear scallops for 2 to 3 minutes per side until golden and just cooked through. Transfer to a plate.
04
Reduce heat to medium. Add butter to the pan, then stir in minced ginger and minced garlic. Cook for 30 seconds until fragrant.
05
Pour in 1/4 cup fresh lime juice (from 2 limes), 1/4 cup fresh orange juice, soy sauce, and honey. Simmer for 1 to 2 minutes, stirring, until slightly thickened.
06
Return scallops to the pan and toss gently to coat. Cook for 30 seconds more.
07
Transfer to a serving plate, drizzle with glaze, and top with sliced scallions and sesame seeds. Serve immediately.

Spice Tips

For a subtle kick, add a pinch of red pepper flakes or a drop of sriracha to the glaze. A touch of white miso paste (1/2 teaspoon) deepens the umami without tasting fishy.

Scallops cook quickly, so have all ingredients prepped before you start cooking. If your scallops are very large (under 8 per pound), add 1 minute per side. Serve over jasmine rice or alongside steamed bok choy.