Seared Scallops With Ginger Sauce Recipes

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SEARED SCALLOPS WITH GARLIC-GINGER CREAM SAUCE



Seared Scallops With Garlic-Ginger Cream Sauce image

Make a quick but elegant sauce for seared scallops with garlic, ginger, half-and-half and a bit of lime.

Provided by Lynne Webb

Categories     Seafood

Time 35m

Number Of Ingredients 12

1-1/4 lbs dry sea scallops (see notes)
4 tablespoons unsalted butter (divided)
2 cloves garlic (very finely chopped)
1 tablespoon fresh ginger (very finely chopped)
1 tablespoon flour
1/2 cup light cream or half-and-half
1 teaspoon sugar
2 tablespoons freshly squeezed lime juice
Salt and freshly ground black pepper
4 scallions (sliced)
2 tablespoons fresh cilantro (finely chopped)
1 tablespoon vegetable oil

Steps:

  • Pat the scallops dry and set aside.
  • Melt 3 tablespoons of the butter over medium heat in a large skillet and add the garlic and ginger. Sauté until fragrant, 1 minute, then sprinkle with the flour. Combine well and continue cooking, stirring constantly, until the mixture is smooth and light gold in color, about 2 minutes longer.
  • Add the cream and sugar and cook, stirring constantly, until the mixture is smooth and the sugar has dissolved. Slowly stir in the lime juice and season to taste with salt and pepper.
  • Continue cooking until the sauce thickens to a rich, creamy consistency, 3 to 4 minutes more, then stir in the scallions and half of the chopped cilantro. Transfer the sauce to a bowl and cover to keep warm.
  • Wipe out the pan, return it to the stove and add the remaining tablespoon of butter along with the vegetable oil.
  • Turn the heat to medium-high and once hot, add the scallops in a single layer.
  • Note: The scallops need about 3/4-inch of space between them in order to sear properly. If the pan seems overcrowded, cook them in 2 batches.
  • Sear the scallops until they develop a golden crust on the outside, 1-1/2 minutes per side (see notes).
  • To serve, spoon a portion of sauce onto individual serving plates, top with scallops and garnish with the remaining chopped cilantro.

SCALLOPS WITH CITRUS GINGER SAUCE



Scallops with Citrus Ginger Sauce image

Scallops that are easy, fresh, pan seared, perfectly golden and topped with a sweet and tangy citrus ginger sauce. Watch the video above to see how quickly they come together!

Provided by Lisa Bryan

Categories     Main Course

Time 10m

Number Of Ingredients 8

2 tbsp avocado oil
1 1/2 lb sea scallops
1 orange (zested and juiced)
1 lemon (juiced)
1 tbsp fresh ginger (grated)
2 tbsp butter (or ghee)
sea salt (to taste)
fresh thyme (for garnish)

Steps:

  • 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.

Nutrition Facts : Calories 254 kcal, Carbohydrate 12 g, Protein 21 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 56 mg, Sodium 718 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

SEARED SEA SCALLOPS WITH GINGER-LIME BUTTER



Seared Sea Scallops With Ginger-Lime Butter image

Day-boat scallops, the kind that are dry-packed (never frozen or dosed with preservatives), are what you want for this decadent but very simple dish. The scallops are seared on cast iron, but gradually, for a crisp, well-browned surface that intensifies their natural sweetness. Ginger, lime and hot pepper enhance the rich meatiness of all fresh seafood, and here especially so. A roasted sweet potato and a pile of blanched bok choy complete this quintessentially elegant, fast-food meal.

Provided by David Tanis

Categories     dinner, for two, main course

Time 1h

Yield 2 servings

Number Of Ingredients 10

4 baby sweet potatoes (or use 2 larger sweet potatoes)
4 to 6 large dry-packed fresh sea scallops, about 12 ounces
Salt and pepper
3 tablespoons unsalted butter, at room temperature
1 tablespoon grated peeled ginger
1 fresh hot red chile pepper, finely chopped
Zest and juice of 1 lime
Olive oil, for searing
8 ounces baby bok choy, washed, leaves separated and stems discarded (or use spinach or chard leaves)
2 tablespoons roughly chopped cilantro, for garnish (optional)

Steps:

  • Heat oven to 400 degrees. Wash sweet potatoes and wrap them tightly in foil. Roast until tender, 45 minutes to 1 hour. (If you are using larger sweet potatoes, they may require 15 minutes more in the oven.)
  • Using a paring knife, remove the small hard "foot" from the edge of each scallop. Pat scallops dry and season on both sides with salt and pepper.
  • Put on a medium pot of salted water to boil for the greens.
  • Meanwhile, make the ginger butter: Combine butter, ginger, chile and lime zest and juice and stir together until well incorporated. Season with salt to taste. Set aside.
  • Take a cast-iron skillet large enough to hold the scallops without crowding and place over medium-high heat. Add a film of olive oil. When the oil is nearly smoking, add the scallops in one layer and let them sizzle. Reduce heat to medium and continue to cook for at least 5 minutes. Use a small spatula to check the scallops as they brown, allowing them to color gradually. They should be quite crisp and well caramelized. Turn off heat and flip scallops. Leave in pan until firm to the touch.
  • While the scallops are cooking, blanch the bok choy: Cook it for 1 minute in the salted boiling water, then drain and blot on a kitchen towel. Keep warm.
  • Remove and place scallops, browned side up, onto warmed serving plates. Surround with the bok choy leaves and halved or sliced sweet potatoes.
  • Quickly warm the butter in the cast-iron pan and spoon over everything. Sprinkle with cilantro if desired.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 811 milligrams, Sugar 6 grams, TransFat 1 gram

PAN-SEARED SCALLOPS WITH GINGER SAUCE



Pan-Seared Scallops With Ginger Sauce image

Found this one in the Dallas Morning News and wanted to save. It is low in fat and calories so it fits in with the AHA suggestion of at least two fish meals a week. We try to do 3 so I am always looking for new recipes to incorporate.

Provided by TXOLDHAM

Categories     Low Cholesterol

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium carrot, peeled and quartered
1 shallot, quartered
fresh ginger, about 2 inches, peeled and thinly sliced
1 garlic clove, halved
1/4 cup white wine
1 cup chicken broth, reduced fat and reduced sodium
1 tablespoon vegetable oil
1 lb sea scallops
1/4 teaspoon fresh ground black pepper
1/8 teaspoon salt
snipped chives (to garnish) (optional)

Steps:

  • Combine carrot, shallot, ginger, garlic, wine and broth in a medium sauce pan. Cook, uncovered, over medium heat 12 minutes or until liquid is reduced to about 1/2 cup. Strain; discard vegetables and reserve liquid.
  • Pat scallops dry with a paper towel. Heat oil in a nonstick skillet that has ben sprayed with nonstick cooking spray over medium-high heat. Place scallops in single layer in pan. Cook until golden brown on bottom, about 4 minutes. Turn scallops. Sprinkle with salt and pepper and cook about 2 minutes until second side is lightly golden.
  • Reduce heat to low and pour reserved liquid over the scallops. Simmer 1 minute or until scallops are done, stirring any browned particles into sauce and spooning sauce over scallops.
  • To serve, arrange scallops on deep platter and spoon sauce over them. Sprinkle with chives.

Nutrition Facts : Calories 140.5, Fat 4.3, SaturatedFat 0.7, Cholesterol 27.3, Sodium 715.1, Carbohydrate 6.6, Fiber 0.4, Sugar 0.9, Protein 15.3

SEARED SCALLOPS WITH GINGER SAUCE



Seared Scallops with Ginger Sauce image

Provided by Katherine Anastasia

Categories     Milk/Cream     Ginger     Scallop     Summer     Cilantro     Bon Appétit     Pasadena     California

Yield Makes 4 servings

Number Of Ingredients 10

4 tablespoons (1/2 stick) butter 1 tablespoon olive oil
1 tablespoon olive oil
24 sea scallops
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1/4 cup dry white wine
2 tablespoons unseasoned rice vinegar
1/2 cup whipping cream
3 tablespoons chopped fresh cilantro
1 green onion, finely chopped

Steps:

  • Melt 2 tablespoons butter with oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add 12 scallops to skillet and sear until brown, about 1 minute per side; transfer to bowl. Sear remaining 12 scallops; transfer to same bowl. Add ginger and garlic to skillet and sauté until fragrant, about 30 seconds. Add wine and vinegar and boil 2 minutes, scraping up any browned bits. Add cream and remaining 2 tablespoons butter. Boil until sauce thickens enough to coat spoon, about 3 minutes. Return scallops and any collected juices to skillet. Simmer until scallops are just opaque in center, about 2 minutes. Mix in cilantro and green onion.

SOY-GINGER GRILLED SCALLOPS



Soy-Ginger Grilled Scallops image

Soba noodles tossed with spinach and mushrooms provide a flavorful bed for gingery grilled scallops in this light dish perfect for a weeknight meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

1/4 cup freshly squeezed lime juice, (about 3 limes)
2 tablespoons low-sodium soy sauce
2 tablespoons rice-wine vinegar
2 tablespoons peanut oil
1 tablespoon freshly grated ginger
8 1/2 ounces soba (buckwheat) noodles
1 pound fresh spinach, stems removed, leaves cut into 1/2-inch-wide strips
1 bunch scallions, white and pale-green parts only, thinly sliced diagonally
1 pound shiitake or white mushrooms, stems removed
1 1/2 pounds sea scallops (16 large), tough muscle removed

Steps:

  • Heat grill until very hot. In a bowl, combine lime juice, soy sauce, vinegar, peanut oil, and ginger; whisk to combine. Set aside.
  • Bring a medium saucepan of water to a boil, and cook noodles until al dente, about 8 minutes. Place spinach in a colander in the sink, and drain noodles over spinach. Transfer the spinach and noodles to a bowl, and add 6 tablespoons ginger mixture and the scallions; toss to combine, and set aside.
  • Place remaining ginger mixture in a large bowl; add mushrooms and scallops. Toss to coat. Place mushrooms on grill, smooth-sides up; cook until lightly browned. Turn over, and continue cooking until soft. Remove from grill, and slice into 1/4-inch-wide strips. Add to noodle salad, and place on serving platter. Place scallops on grill, and cook until opaque and firm, turning once halfway through cooking. Transfer to the serving platter with the noodles, and serve.

Nutrition Facts : Calories 265 g, Cholesterol 20 g, Fat 9 g, Fiber 5 g, Protein 19 g, Sodium 682 g

SEARED SCALLOPS WITH CITRUS GINGER SAUCE



Seared Scallops With Citrus Ginger Sauce image

Make and share this Seared Scallops With Citrus Ginger Sauce recipe from Food.com.

Provided by GibbyLou

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons toasted sesame oil, divided
4 (1 inch) green onions, diagonally cut
1 teaspoon peanut oil
1 1/2 lbs sea scallops
1/4 teaspoon salt, divided
1/4 cup fresh orange juice
1/4 cup mirin (sweet rice wine)
2 tablespoons lemon juice
2 tablespoons low sodium soy sauce
1/4 teaspoon fresh ginger, grated
1/4 teaspoon crushed red pepper flakes
1 teaspoon water
1/2 teaspoon cornstarch

Steps:

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

Nutrition Facts : Calories 169.2, Fat 4.3, SaturatedFat 0.7, Cholesterol 40.9, Sodium 1171.6, Carbohydrate 9.5, Fiber 0.1, Sugar 1.9, Protein 21.2

SAUTEED SCALLOPS WITH GINGER



Sauteed Scallops with Ginger image

Categories     Ginger     Sauté     Quick & Easy     Wheat/Gluten-Free     Scallop     Gourmet

Yield Serves 2

Number Of Ingredients 7

1 tablespoon vegetable oil
1 tablespoon unsalted butter
3/4 pound sea scallop, halved horizontally
2 teaspoons minced peeled fresh gingerroot
1 shallot, minced
2 tablespoons minced scallion greens
1 teaspoon fresh lemon juice, or to taste

Steps:

  • In a large skillet heat the oil and the butter over moderately high heat until the foam subsides, in the fat sauté the scallops, patted dry, for 30 seconds on each side, or until they are cooked through, and transfer them to a bowl. In the fat remaining in the skillet cook the gingerroot and the shallot over moderately low heat, stirring, until the shallot is softened and stir in the scallion, the scallops with any juice that has accumulated in the bowl, the lemon juice, and salt and pepper to taste.

SEARED SEA SCALLOPS WITH LIME-GINGER SAUCE AND CARAMELIZED ENDIVE



Seared Sea Scallops With Lime-Ginger Sauce and Caramelized Endive image

Provided by Molly O'Neill

Categories     appetizer

Time 45m

Yield Six first-course servings

Number Of Ingredients 22

2 tablespoons unsalted butter
3 heads Belgian endive, halved lengthwise
1/4 teaspoon kosher salt
Freshly ground pepper to taste
1 tablespoon sugar
1 tablespoon fresh lime juice
1 tablespoon canola oil
1 pound sea scallops
1/4 teaspoon kosher salt
Freshly ground pepper to taste
1 shallot, peeled and minced
1/2 clove garlic, peeled and thinly sliced
1 tablespoon grated fresh ginger
1 1/2 tablespoons fresh lime juice
6 tablespoons imported white port or dry white wine
1/4 cup heavy cream
4 tablespoons cold unsalted butter, cut into small pieces
1/2 teaspoon kosher salt
Freshly ground pepper to taste
Cayenne pepper to taste
2 scallions, trimmed and thinly sliced on the diagonal
1 large ripe tomato, peeled, seeded and diced small

Steps:

  • To make the endive, melt the butter in a large nonstick skillet over medium-low heat. Season the endive with salt and pepper and place cut side down in the skillet. Cook until lightly browned on the bottom, about 8 minutes.
  • Sprinkle the sugar and lime juice over the top and cook, turning occasionally, until the endive are caramelized and tender when pierced with a knife, about 15 minutes longer. Cover and keep warm (can be prepared ahead and reheated in the oven).
  • To make the scallops, heat the oil in a large skillet over medium-high heat. Season the scallops with salt and pepper, place them in the skillet and sear until lightly browned and warm in the center, about 1 minute per side.
  • To make the sauce, combine the shallot, garlic, ginger, lime juice and port in a nonreactive saucepan over medium-high heat. Simmer until nearly all of the liquid has evaporated, about 3 minutes. Add the cream, bring to a boil and remove from the heat. Whisk in the butter a few pieces at a time until all is incorporated. Strain the sauce and season with salt, pepper and a touch of cayenne. Keep warm.
  • To serve, place 1 endive half on each of 6 plates. Divide the scallops among the plates and spoon the sauce over and around them. Sprinkle with the scallions and tomato. Serve immediately.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 18 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 439 milligrams, Sugar 4 grams, TransFat 0 grams

SEARED SCALLOPS WITH PINEAPPLE, GINGER AND LEMON GRASS SALSA



Seared Scallops with Pineapple, Ginger and Lemon Grass Salsa image

I'm still on my healthy eating kick to get in shape for the summer, but refuse to resign myself to just baked chicken breasts and steamed broccoli. This recipe was exactly what I needed tonight - something that involves a little bit of real cooking, fresh seafood, and a ton of flavor. I will have to keep this one in mind for the upcoming summer evenings. If scallops aren't your thing, try this recipe with jumbo prawns, calamari, or even grilled octopus!

Provided by Seattle Food Geek

Categories     Seafood     Shellfish     Scallops

Time 45m

Yield 2

Number Of Ingredients 16

1 shallot, sliced crosswise
1 teaspoon olive oil
1 pinch salt
¼ cup finely chopped pineapple
1 tablespoon freshly grated ginger
1 tablespoon lemon grass, finely chopped
1 teaspoon cilantro, finely chopped
1 teaspoon honey
1 teaspoon apple cider vinegar
½ teaspoon sesame seeds
⅛ teaspoon red pepper flakes
4 teaspoons extra-virgin olive oil
salt, to taste
½ pound French style green beans, trimmed
2 tablespoons safflower oil
4 large sea scallops

Steps:

  • Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the shallot and 1 pinch of salt; cook and stir until the shallot has softened, about 5 minutes. Stir shallot, pineapple, ginger, lemon grass, cilantro, honey, vinegar, sesame seeds, red pepper flakes, extra virgin olive oil, and salt to taste, together in a bowl. Set aside.
  • Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the green beans, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the green beans are cold, drain well, and set aside.
  • Heat the safflower oil in a large skillet over high heat. Thoroughly dry each scallop. Once light wisps of smoke are visible in the safflower oil, carefully place the scallops in the skillet. Sear the scallops until golden brown without moving them, about 1 minute. Flip the scallop and cook until desired doneness, about 90 seconds. Turn of the heat and remove scallops from the skillet. Toss green beans into the still-hot skillet for 1 minute. Serve scallops over green beans and top with pineapple salsa.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 16.7 g, Cholesterol 26.4 mg, Fat 26.5 g, Fiber 4.5 g, Protein 15.6 g, SaturatedFat 2.6 g, Sodium 500.1 mg, Sugar 6 g

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From gourmetdoneskinny.com


SEARED SCALLOPS WITH GINGER AND GARLIC | SLIM MAN COOKS
2014-04-05 Put the heat on medium-high. Put a tablespoon of butter and a tablespoon of olive oil in the pan. When the butter starts to turn brown and bubble, put the scallops in the pan — seasoned side down. Sauté for 2 minutes. As the scallops sauté, sprinkle the top side of each scallop with JUST A LITTLE salt, sugar and pepper.
From slimmancooks.com


SEARED SCALLOPS WITH ORANGE-GINGER SAUCE AND CARAMELIZED FENNEL
Keep warm. To make the sauce, melt 1 tablespoon of butter in a small saucepan. Add the shallot, garlic and ginger. Cook 3-5 minutes or until the vegetables are soft. Add the orange juice and simmer until reduced by half, about 4 minutes. Add the cream, bring to a simmer and let it reduce slightly, about 2 minutes.
From charlottepuckette.com


SEARED SCALLOPS WITH CITRUS GINGER BEURRE BLANC RECIPE
How to cook seared scallops in citrus ginger sauce? Pat scallops dry with paper towels; sprinkle with 1/8 teaspoon 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.
From foodnewsnews.cc


SEARED SCALLOPS WITH GINGERED TERIYAKI SAUCE - DEVOUR.ASIA
2020-07-10 Dredge the two flat sides of each scallop in starch; shake off the excess. In a wide frying pan, heat enough cooking oil to reach a depth of a quarter inch. Lay the starched side of the scallops in the hot oil. Over VERY HIGH heat, sear the scallops for a minute or so then flip to brown the opposite side. DO NOT OVERCOOK.
From devour.asia


SEARED SCALLOPS WITH COCONUT LEMONGRASS SAUCE - FEASTING AT HOME
2016-02-27 Season with salt and pepper. In a skillet, heat coconut oil over medium heat. When the skillet is hot add the scallops and sear each side 2-3 minutes (depending on the size). When done to your liking, set aside and give a little squeeze of lime. When ready to serve, warm up the sauce just a bit, and strain.
From feastingathome.com


RECIPE DETAIL PAGE | LCBO
1. In a skillet large enough to hold the scallops in 1 layer, heat oil over medium heat. Add bacon; cook, stirring occasionally, for 5 to 7 minutes until crisp. With a slotted spoon, remove bacon to a paper-towel-lined plate. Pour fat from skillet into a small …
From lcbo.com


PAN SEARED SCALLOPS WITH CITRUS GINGER SAUCE - NOT JUST OLIVE OIL
Remove scallops from pan and keep warm. 7. Add to pan the orange juice, white wine, honey, lemon juice, ginger, red pepper, and remaining 1/8 tsp salt. 8. Bring to a boil, reduce heat and simmer 5 minutes or until sauce is reduced to half. 9. Add scallops to pan, toss to coat. 10. Top with onions and serve with rice noodles. Servings : 4
From notjustoliveoil.com


PAN-SEARED SCALLOPS IN COCONUT SAUCE - JUST COOK
2020-12-21 Place scallops flat side down. Sear without moving for 1½ - 2 minutes or until you have a nice brown sear. Flip scallops to other flat side and add lime juice, cook for 1 minute. Remove scallops from pan, set aside. Add garlic to pan and sauté for 30 seconds. Add coconut cream, lime zest and ginger. Reduce heat to medium-low.
From justcook.butcherbox.com


SEARED SCALLOPS WITH CARROT AND GINGER SAUCE (HESTAN CUE™) METRIC
12 Atlantic deep-sea scallops, fresh, designation U10 oder 12 scallops, large or jumbo, previously frozen kosher salt, Diamond Crystal®, to taste 1 tbsp oil, e.g. grapeseed, vegetable or canola, as needed oder 1 tbsp butter, unsalted, as needed
From cookidoo.be


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Top Asked Questions

How to cook scallops with orange ginger sauce?
Place each scallop over a few splashes of crème fraîche, then lightly drizzle the orange ginger sauce over. For a lovely finish, I like to sprinkle a few microgreens over, but you can also go for mint leaves instead. What to serve with your scallops?
How to cook scallops in a pan with sesame oil?
Heat 1 teaspoon sesame oil in a large cast-iron or heavy skillet over high heat. Add onions; sauté 1 minute or until wilted. Remove from pan; set aside. Add remaining 1 teaspoon sesame oil and peanut oil to pan. Pat scallops dry with paper towels; sprinkle with 1/8 teaspoon salt. Add scallops to pan; cook 2 minutes or until golden brown.
How do you cook scallops in a sauce?
Remove the scallops to a plate and add butter, orange juice, lemon juice and ginger to the pan until simmering. Place the scallops back in the pan, drizzle the sauce over the scallops and garnish with fresh thyme before serving.
What is the best way to cook scallops and Greens?
Pat scallops dry and season on both sides with salt and pepper. Put on a medium pot of salted water to boil for the greens. Meanwhile, make the ginger butter: Combine butter, ginger, chile and lime zest and juice and stir together until well incorporated. Season with salt to taste.

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