Best Maple Ginger Scallops Recipes

MAPLE GINGER SCALLOPS image

Provided by CLUBFOODY

Categories < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

12 large scallops, muscle removed and patted dry
1/2 teaspoon hot paprika (or as needed)
1 tablespoon canola oil
1 tablespoon butter
1/2 tablespoon ginger, minced
1/4 cup low sodium chicken broth
3 tablespoons maple syrup
1/2 teaspoon chives, chopped (for garnish)

Steps:

Pat the scallops dry with paper towels and season one side with hot paprika; set aside.
In a large skillet over medium-high heat, add oil. When it gets hot, add scallops, seasoned side down, and cook 1 ½ to 2 minutes per side until golden. While one side is searing, season the top with hot paprika.
After a couple of minutes, flip them and sear for 1 ½ to 2 minutes. Transfer scallops to serving plates; set aside.
Reduce the heat to medium and add butter to the skillet, swirling it around. Add ginger and sauté for 1 to 1 ½ minutes. Add chicken broth and maple syrup; stir until thickened, about 2 minutes.
Spoon sauce over seared scallops and garnish with chopped chives. Serve with rice and steamed vegetables.

Nutrition Facts : Calories 263.7, Fat 13.5, SaturatedFat 4.4, Cholesterol 36.9, Sodium 416.8, Carbohydrate 24.6, Fiber 0.4, Sugar 18.3, Protein 11.7

Maple Ginger Scallops image

Provided by Francine Lizotte

Categories Seafood

Time 20m

Number Of Ingredients 8

12 large scallops, muscle removed and patted dry
1/2 tsp hot paprika, or as needed
1 Tbsp canola oil
1 Tbsp butter
1/2 Tbsp fresh ginger, minced
1/4 c low-sodium chicken broth
3 Tbsp good quality maple syrup
1/2 tsp fresh chopped chives, for garnish

Steps:

1. Pat the scallops dry with paper towels and season one side with hot paprika; set aside.
2. In a large skillet over medium-high heat, add oil. When it gets hot, add scallops, seasoned side down, and cook 1 ½ to 2 minutes per side until golden. While one side is searing, season the top with hot paprika.
3. After a couple of minutes, flip them and sear for 1 ½ to 2 minutes. Transfer scallops to serving plates; set aside.
4. Reduce the heat to medium and add butter to the skillet, swirling it around. Add ginger and sauté for 1 to 1 ½ minutes. Add chicken broth and maple syrup; stir until thickened, about 2 minutes.
5. Spoon sauce over seared scallops and garnish with chopped chives. Serve with rice and steamed vegetables.
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