Oh boy these were tasty! I've never had scallops like these before, and I've made my fair share - Bacon-Wrapped Scallops with Chili Butter, Seared Scallops over Spinach & Parmesan Risotto, Scallops Charleston, and Scallops and Pasta with Garlic White Wine Sauce to name a few.
These, however, tasted so fresh and light. The orange and soy gave it such a unique, delicious punch of flavor. Not to mention, so few ingredients made this come together in a snap. Love that - especially after an afternoon of meetings and a tough workout.
If you're new to scallops this is a great easy recipe. Plus, if you serve it with Teriyaki-Roasted Green Beans, you're in for a real treat (and a super easy meal). Happy cooking!
Also, these are not my best, photo-wise. I only had my phone, and with the constant whisking for the last 3 minutes, I was too busy to take pics. Feel free to comment or email me if you'd like additional photos. I will be happy to remake and photograph.
Seared Scallops with Orange-Soy Glaze
Recipe adapted from Bon Appétit, via Epicurious
Serves 2-3, depending on portions
*1 tablespoon sesame oil
*1 pound sea scallops, patted dry with paper towles
*salt and pepper to taste
*2 garlic cloves, finely chopped
*1/2 freshly squeeze orange juice (about 1 orange)
*1 tablespoon low-sodium soy sauce
*1/2 tsp (packed) grated orange peel
*butter or olive oil for cooking scallops
*Optional: green onion, sliced finely (for garnish)
*Heat butter or oil in large skillet over high heat. Sprinkle scallops with salt and pepper.
*Working in batches, add scallops to skillet in single layer; sauté until brown on outside and just opaque in center, about 2 minutes per side.
*Transfer scallops to plate, leaving drippings in pan.
*Add garlic and remaining oil to drippings in skillet; stir (I used a whisk) 30 seconds. Add orange juice, soy sauce, and orange peel. Boil until sauce thickens to syrup, stirring frequently, about 2-3 minutes.