Scallops with Citrus Ginger Sauce
User Reviews
5
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
4
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Calories
254 kcal
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Course
Main Course
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Cuisine
American
Scallops with Citrus Ginger Sauce
Description
In this recipe, sea scallops are first patted dry and seasoned with sea salt to ensure a good sear. They are cooked over medium-high heat in avocado oil, which tolerates the high temperature without smoking, allowing the scallops to develop a golden brown crust in about two minutes per side. After removing the scallops, the heat is reduced and a sauce is made in the same pan by whisking together freshly squeezed orange and lemon juice, orange zest, grated ginger, and butter until it simmers.
The scallops are briefly returned to the pan with the sauce spooned over them, infusing them with bright citrus and warm ginger notes. The thyme garnish adds a subtle herbal aroma, complementing the scallops' natural sweetness and the buttery sauce's richness.
This dish works well as an elegant appetizer or main course, served simply to highlight the scallops’ texture and the vibrant sauce.
For a dairy-free version, ghee or coconut milk can replace the butter. Using avocado oil helps avoid burning due to its high smoke point. Slight undercooking of scallops retains their tenderness as they continue cooking after removal from heat.
Ingredients
- 2 tbsp avocado oil
- 1 1/2 lb sea scallops
- 1 orange zested and juiced
- 1 lemon juiced
- 1 tbsp ginger grated, fresh
- 2 tbsp butter or ghee
- salt to taste, sea salt
- thyme for garnish, fresh
Instructions
- Pat your scallops dry with a paper towel and sprinkle them with sea salt.
- Heat the oil in a sauté pan over medium high heat. When the oil is nearly smoking, place your scallops in the pan and sear for approximately one and a half to two minutes on each side. Remove scallops to a plate.
- Reduce the heat to medium and add the orange and lemon juice, orange zest, grated ginger and butter to the pan. Whisk the sauce together in the pan until it's simmering, then add the scallops back to the pan and spoon the sauce on top.
- Plate your scallops, drizzle more sauce on top and garnish with thyme.
Notes
- Use avocado oil because it withstands high heat better than olive oil when searing.
- Cook scallops just until slightly underdone, as they will continue cooking after removal.
- For a dairy-free or Whole30 version, substitute butter with ghee or coconut milk.
- Freshly grate citrus and ginger directly into the sauce to maximize flavor.
- This recipe pairs well with simple sides to let the scallops and sauce stand out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 21g | 42% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 56mg | 19% |
| Sodium | 718mg | 30% |
| Potassium | 445mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 31.8mg | 35% |
| Calcium | 30mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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