https://erinsrecipes.com/w/index.php?action=history&feed=atom&title=Seared_Scallops_with_Citrus_Ginger_Sauce 2026-04-30T16:01:32Z Revision history for this page on the wiki MediaWiki 1.43.0 https://erinsrecipes.com/w/index.php?title=Seared_Scallops_with_Citrus_Ginger_Sauce&diff=2704&oldid=prev 2024-10-19T23:26:57Z

<p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 23:26, 19 October 2024</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l34">Line 34:</td> <td colspan="2" class="diff-lineno">Line 34:</td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Maureen Callahan</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Maureen Callahan</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Cooking Light, APRIL 2007</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Cooking Light, APRIL 2007</div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">[[Category:Seafood]]</ins></div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">[[Category:Dinner]]</ins></div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">[[Category:Main Dish]]</ins></div></td></tr> </table>

Jerome https://erinsrecipes.com/w/index.php?title=Seared_Scallops_with_Citrus_Ginger_Sauce&diff=1635&oldid=prev 2007-05-14T02:15:05Z

<p></p> <p><b>New page</b></p><div>http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1599650<br /> <br /> Seared Scallops with Citrus Ginger Sauce<br /> From Cooking Light<br /> <br /> The key to getting a good brown crust is to pat the scallops dry before cooking, sear them in a very hot cast-iron skillet, and, while they cook, only move them to turn them over. Serve over rice noodles.<br /> <br /> 2 teaspoons roasted sesame oil, divided<br /> 4 (1-inch) diagonally cut green onions<br /> 1 teaspoon peanut oil<br /> 1 1/2 pounds medium sea scallops<br /> 1/4 teaspoon salt, divided<br /> 1/4 cup fresh orange juice<br /> 1/4 cup mirin (sweet rice wine)<br /> 2 tablespoons lemon juice<br /> 2 tablespoons low-sodium soy sauce<br /> 1/4 teaspoon grated fresh ginger<br /> 1/4 teaspoon crushed red pepper<br /> 1 teaspoon water<br /> 1/2 teaspoon cornstarch<br /> <br /> Heat 1 teaspoon sesame oil in a large cast-iron or heavy skillet over high heat. Add onions; sauté 1 minute or until wilted. Remove from pan; set aside.<br /> <br /> Add remaining 1 teaspoon sesame oil and peanut oil to pan. Pat scallops dry with paper towels; sprinkle with 1/8 teaspoon salt. Add scallops to pan; cook 2 minutes or until golden brown. Turn scallops; reduce heat to medium, and cook 1 minute or until scallops are done. Remove scallops from pan; keep warm.<br /> <br /> Add orange juice, mirin, lemon juice, soy sauce, ginger, red pepper, and remaining 1/8 teaspoon salt to pan; bring to a boil. Reduce heat, and simmer 3 minutes. Combine 1 teaspoon water and cornstarch; stir into sauce. Cook 30 seconds or until sauce begins to thicken. Add scallops to pan; toss to coat. Top with onions.<br /> <br /> <br /> Yield: 4 servings (serving size: about 4 ounces)<br /> <br /> NUTRITION PER SERVING<br /> CALORIES 296(15% from fat); FAT 5.1g (sat 0.5g,mono 1.5g,poly 1.4g); PROTEIN 41.9g; CHOLESTEROL 91mg; CALCIUM 77mg; SODIUM 885mg; FIBER 0.5g; IRON 1mg; CARBOHYDRATE 16.7g<br /> <br /> Maureen Callahan<br /> Cooking Light, APRIL 2007</div>

Erin