Pan Seared Scallops with Orange Ginger Sauce
This 20-minute scallop recipe makes a wonderful healthy protein addition to your dinner and is elevated with a delicious orange ginger sauce and snap pea slaw.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 Servings 1x
- Category: Dinner, Seafood
- Method: Stove-Top
- Cuisine: American, Asian
Ingredients
Scale
Slaw:
- ½ tablespoon toasted sesame oil
- 2 teaspoons rice vinegar
- 1 teaspoon honey
- Coarse salt and ground black pepper
- 1 cup sugar snap peas, thinly sliced
- 5 radishes, julienned
- 1 stalk green onion, thinly sliced
Scallops:
- 1 ½ tablespoons oil
- 1-pound sea scallops, cleaned
- Coarse salt and ground black pepper
- Zest and juice of 2 large oranges
- 2 tablespoons brown sugar
- 2-inch piece ginger, peeled and cubed
- 1 tablespoon butter
Instructions
- In a medium bowl, whisk together sesame oil, vinegar, honey and salt and pepper, to taste. Stir in sugar snap peas, radishes and green onion. Set aside.
- Heat oil in a large skillet to medium-high heat. Dry scallops with paper towel. Season both sides of the scallop with salt and pepper. Once oil is hot, place scallops in the pan. Cook until bottom is browned and crispy, about 2 minutes, then flip and cook for an additional 2 minutes. Remove from the pan and place on a paper towel.
- Add orange zest and juice to the hot pan, the whisk in brown sugar. Place ginger in the pan. Simmer until slightly thickened, then whisk in butter. Remove ginger. Spoon sauce over scallops and serve topped with sugar snap pea slaw.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 259
- Sugar: 16 g
- Sodium: 589
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 19 g
- Cholesterol: 43 mg