SEARED SCALLOP WITH CITRUS GINGER SAUCE

SEARED SCALLOP WITH CITRUS GINGER SAUCE image

Categories Fish

Yield 4 persons

Number Of Ingredients 13

2 tsp roasted sesame oil, divided
4 one-inch diagonally cut scallions
1 tsp peanut oil
1 1/2 lbs medium sea scallops
1/4 tsp salt, divided
1/4 cup fresh OJ
1/4 cup mirin (sweet rice wine)
2 tbsp lemon juice
2 tbsp soy sauce
1/4 tsp grated fresh ginger
1/4 tsp crushed red pepper
1 tsp water
1/2 tsp cornstarch

Steps:

Heat 1 tsp sesame oil in a large cast-iron or heavy skillet over high heat. Add onions; saute 1 minute or until wilted. Remove from pan; set aside. Add remaining 1 tsp sesame oil and peanut oil to pan. Pat scallops dry with paper towel; sprinkle with 1/8 tsp 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 OJ, mirin, lemon juice, soy sauce, ginger, red pepper, and remaining 1/8 tsp salt to pan; bring to boil. Reduce heat and simmer 3 minutes. Combine 1 tsp 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 and serve with rice noodles.