Seared Scallops with Citrus Ginger Sauce

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Seared Scallops with Citrus Ginger Sauce From Cooking Light

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.

2 teaspoons roasted sesame oil, divided 4 (1-inch) diagonally cut green onions 1 teaspoon peanut oil 1 1/2 pounds medium sea scallops 1/4 teaspoon salt, divided 1/4 cup fresh orange juice 1/4 cup mirin (sweet rice wine) 2 tablespoons lemon juice 2 tablespoons low-sodium soy sauce 1/4 teaspoon grated fresh ginger 1/4 teaspoon crushed red pepper 1 teaspoon water 1/2 teaspoon cornstarch

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.

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.

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.

Yield: 4 servings (serving size: about 4 ounces)

NUTRITION PER SERVING 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

Maureen Callahan Cooking Light, APRIL 2007