Pan-Seared Scallops with Orange Ginger Sauce

Pan-seared scallops with an orange ginger sauce is a light, elegant dish, enhanced with citrus flavors. Ready under 20 minutes, it’s a lovely starter to a 3-course dinner.

It’s no secret fusion cuisine belongs to one of my favorite cuisines. To me, the addition of sweet and citrusy flavors to any savory dish, especially seafood, is uplifting, refreshing, and energizing. As it turns out, the beauty of any scallop dish comes from our ability to pair them with ingredients that in no way interfere with their original flavor, but simply come in complement to it, in a subtle and delicate association.

Pan-Seared Scallops with Orange Ginger Sauce

In this dish, I paired scallops with a subtle shallot sauce prepared with freshly squeezed orange juice and grated ginger. The sauce’s citrusy flavors balance the soft and tender scallops, resulting in a light, elegant dish, worthy of a world-renowned restaurant. If you want to feel like a chef at home and impress your guest for Christmas or any other celebration, be sure you try these fantastic pan-seared scallops with orange ginger sauce.

How to get perfectly seared scallops?

Sea scallops are usually a crowd-pleaser thanks to their chewy and meaty texture. However, they are pretty delicate and it matters to snack them properly to ensure they keep their shape and remain soft and tender while perfectly cooked-through.

The best way to prepare sea scallops, whatever you recipe, is to always make them the star of the dish. They must stand out on their own, and all the other ingredients used for the sauce or for garnish must come as an addition rather than as a side. This is why I usually like to simply snack them lightly a couple of minutes on both sides or until slightly golden.

To snack them perfectly, I recommend you use both butter and olive oil, the first one bringing some nutty flavors and prevent the other one from “frying” the scallops right away – which you absolutely want to avoid or the deep-fry will overtake the delicate flavor of scallops. Also, don’t forget to lightly season with salt and freshly black pepper.

Pair with a subtle orange ginger sauce

The zesty orange ginger sauce is made with freshly squeezed orange juice, shallots, freshly grated ginger, and white wine. This is how to:

1. Start with melting the shallots in butter until soft and translucent.
2. Deglaze with white wine until liquid has reduced by half.
3. Pour in the orange juice and zest, and add the freshly grated ginger.
4. Stir and simmer until it thickens, about 10 minutes, stirring occasionally.

Then, gently drizzle the orange ginger sauce over the lightly snacked scallops, rather than immersing them in the sauce. And voilà: some delicious pan-seared scallops with an orange ginger sauce!

Side note: If you have leftovers, keep in mind that the sauce will also pair with any other white fish, and even salmon.

How to serve your scallops?

How to serve them? In my opinion, this pan-seared scallops with orange ginger sauce dish is perfect served on its own, as a starter to a 3-course meal. Place each scallop over a few splashes of crème fraîche, then lightly drizzle the orange ginger sauce over. For a lovely finish, I like to sprinkle a few microgreens over, but you can also go for mint leaves instead.

What to serve with your scallops? If however you would like to serve it as a main, I would suggest you plate it over a dash of mashed cauliflower, mashed parsnip, or with polenta. Whatever you choose, don’t go heavy on the side, this is a refined dish and the best way to appreciate it is when being a gourmet, not a gourmand.

Other fish or seafood dishes you’ll love:

• Cod and Salmon Crumble with Shallots
• Beet-Cured Salmon Gravlax
• Tuna Tartare with Ginger Soy Sauce
• Salmon tartare with Avocado and Mango
• Smoked Salmon Choux Puffs
• Swedish Prawn Toasts (Toast Skagen)

What’s for dessert?

• Toasted Coconut Tropical Fruit Cake Roll (+ video)
• Vegan Caramel Gingerbread Naked Cake
• Chocolate Brownie Meringue Pie with Pretzel Crust
• Pumpkin Cheesecake Bars with Candied Pecans

For more inspiration, have a look at My Christmas Dinner Table with Peugeot Saveurs

Pan-Seared Scallops with an Orange Ginger Sauce

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• Author: Delphine Fortin
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 mins
• Yield: 4 pers. 1x
• Category: Savory
• Cuisine: French recipes
• Diet: Gluten Free

Pan-seared scallops with an orange ginger sauce is a light, elegant dish, enhanced with citrus flavors. Ready under 20 minutes, it’s a lovely starter to a 3-course dinner.

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Ingredients

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• 2 small shallots, finely chopped
• 2 Tablespoons unsalted butter, divided
• 1/3 cup (80 ml) white wine
• 1 cup (240 ml) freshly squeezed orange juice
• ½ teaspoon fresh ginger, finely grated
• Salt and black pepper
• 1 Tablespoon olive oil
• 12 large sea scallops*
• Microgreens or fresh mint leaves, to garnish

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Instructions

1. Gently melt the finely chopped shallots with one Tablespoon of butter in a saucepan until they become transparent. Deglaze with white wine, and reduce for a few minutes. Add fresh orange juice and ginger. Season with salt and pepper, and simmer until you obtain a syrupy sauce, about 10 minutes.
2. Thoroughly mop the scallops in paper towel before adding salt and pepper.
3. In a medium-sized skillet, heat the remaining butter and olive oil together. When the pan is hot, snack the scallops quickly on both sides, so that it is golden and crisp on the outside, but tender on the inside, about 1-2 minute(s) each side.
4. Serve 3-4 scallops for each serving, depending on their size. Arose lightly with the orange ginger sauce, and garnish with microgreens, or alternatively with fresh mint leaves.

Notes

* Depending on their size (large or small), you may choose 12 to 16 sea scallops total, about 3 to 4 pieces per serving.

Christmas, Citrus, Main Dishes, Pescatarian, Spring, Valentine's Day, Winter

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