Pan Seared Orange Chili Scallops Recipe
Ingredients
| Garlic | 1 Clove (5gm), minced (FOR THE MARINADE:) | |
| Rice wine vinegar | 1 1/2 Tablespoon (FOR THE MARINADE:) | |
| Reduced-sodium soy sauce - 1 tablespoon | ||
| Orange rind - Freshly grated from 2 small oranges (about 1 1/2 to 2 teaspoons) | ||
| Sea scallops - 1 pound, rinsed and patted dry | ||
| Chinese chili paste - 2 teaspoons | ||
| Juice of 2 small oranges (about 3/4 cup) | ||
| Brown sugar | 2 Teaspoon (FOR T H E SAUCE:) | |
| Reduced-sodium soy sauce - 1 tablespoon | ||
| Pinch of red pepper flakes | ||
| Cornstarch | 1 Teaspoon (FOR T H E SAUCE:) | |
| Vegetable oil | 1 Tablespoon (FOR T H E SAUCE:) | |
| Snow peas - 1/2 pound, blanched in boiling water for 30 seconds and drained | ||
| Carrots | 2 , thinly sliced (FOR T H E SAUCE:) | |
| White rice - 2 cups cooked as an accompaniment, if desired | ||
Directions
MAKING
1) In a bowl add all the marinade ingredients and whisk them together.
2) Add scallops to it and marinate covered for 20 minutes.
3) In a bowl add all the ingredients for the sauce.
4) With a slotted spoon remove the scallops from the marinade. Place scallops on a dry towel and pat dry.
5) Reserve the marinade.
6) In a large nonstick skillet, heat oil to smoking point.
7) Place the scallops on it and sauté for 2 to 3 minutes till lightly browned on both sides and cooked thoroughly.
8) Sprinkle salt and freshly ground pepper and transfer with a slotted spoon to a plate.
9) Add sauce and reserved marinade to the skillet.
10) Boil the mixture and simmer for 2 minutes.
11) Add snow peas and carrots, and cook for 1 minute.
12) Divide scallops among four plates.
13) Spoon the sauce and vegetables over them.
SERVING
14) Serve with rice.
1) In a bowl add all the marinade ingredients and whisk them together.
2) Add scallops to it and marinate covered for 20 minutes.
3) In a bowl add all the ingredients for the sauce.
4) With a slotted spoon remove the scallops from the marinade. Place scallops on a dry towel and pat dry.
5) Reserve the marinade.
6) In a large nonstick skillet, heat oil to smoking point.
7) Place the scallops on it and sauté for 2 to 3 minutes till lightly browned on both sides and cooked thoroughly.
8) Sprinkle salt and freshly ground pepper and transfer with a slotted spoon to a plate.
9) Add sauce and reserved marinade to the skillet.
10) Boil the mixture and simmer for 2 minutes.
11) Add snow peas and carrots, and cook for 1 minute.
12) Divide scallops among four plates.
13) Spoon the sauce and vegetables over them.
SERVING
14) Serve with rice.
Chef
