Gingered Scallops in Lettuce Leaf Recipe
Summary
MethodBoiled
Ingredients
| Sea scallops | 2 Pound, rinsed | |
| Orange juice | 1 Cup (16 tbs) | |
| Ginger | 1/4 Cup (16 tbs), finely chopped | |
| Soy sauce | 2 Tablespoon | |
| 2 tbsp sesame oil, plus more for cooking | ||
| Ground black pepper | 3/4 Teaspoon | |
| 16 radicchio leaves | ||
| Rind of one orange | ||
| 2 tbsp chives, finely chopped or whole, for making bundles | ||
Directions
1. In a large bowl, combine orange juice, ginger, soy sauce, oil and pepper. Add scallops and toss to coat well. Cover and marinate for 2 hours.
2. Remove scallops from marinade with slotted spoon. Reserve marinade.
3. In a large skillet over medium heat, heat 1 tsp (5 ml) sesame oil. Add a single layer of scallops. Cook until brown, about 2 minutes on each side. Place in a shallow dish.
4. Repeat until all scallops are cooked, wiping and re-oiling pan between batches.
5. In a small saucepan, bring reserved marinade to a boil. Reduce heat and simmer until slightly thickened, about 3 minutes. Pour over scallops and let cool.
6. Place two radicchio leaves on each plate and arrange 3 scallops on each leaf. Sprinkle with orange rind, ginger (from marinade) and chives, or tie each leaf with a chive.
2. Remove scallops from marinade with slotted spoon. Reserve marinade.
3. In a large skillet over medium heat, heat 1 tsp (5 ml) sesame oil. Add a single layer of scallops. Cook until brown, about 2 minutes on each side. Place in a shallow dish.
4. Repeat until all scallops are cooked, wiping and re-oiling pan between batches.
5. In a small saucepan, bring reserved marinade to a boil. Reduce heat and simmer until slightly thickened, about 3 minutes. Pour over scallops and let cool.
6. Place two radicchio leaves on each plate and arrange 3 scallops on each leaf. Sprinkle with orange rind, ginger (from marinade) and chives, or tie each leaf with a chive.
Chef
