Pan-Seared Scallops with an Orange Ginger Sauce
- 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.
Ingredients
Scale
- 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
Instructions
- 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.
- Thoroughly mop the scallops in paper towel before adding salt and pepper.
- 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.
- 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.
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https://www.delscookingtwist.com/seared-sea-scallops-with-an-orange-ginger-sauce/