Sweet Chili, Ginger And Orange Scallops
Sea scallops are a great choice for making a fast weeknight meal. This recipe combines pungent citrus flavors with Thai sweet chili sauce, fresh cilantro and scallions to complement the inherent sweetness of the scallops. Serve with steamed white rice and a salad tossed with a ginger vinaigrette.
- 4 tablespoons orange juice, divided
- 1 tablespoon fish sauce
- 1 teaspoon grated ginger
- 1 lb sea scallops
- 1 tablespoon vegetable oil
- 3 tablespoons Thai sweet chili sauce
- 1 tablespoon lime juice
- 2 teaspoons freshly grated orange zest
- 2 tablespoons green onion, chopped
- 2 tablespoons fresh cilantro, chopped
In a small bowl, whisk together 2 tablespoons of the orange juice, fish sauce and grated ginger. Add the scallops and stir to coat. Marinate for no more than 10 minutes, stirring several times.
In a small bowl, whisk together the chili sauce, remaining orange juice, lime juice and orange zest and set aside.
Remove the scallops from the marinade with a slotted spoon and pat dry with paper towels.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Once the oil is hot, add the scallops in a single layer and cook 2 minutes on the first side and turn with tongs. Cook 1 minute on the second side and add the chili sauce mixture to the pan. Toss the scallops to coat with the sauce, top with green onions and fresh cilantro and serve immediately.
Scallops are delicate, and it's easy for them to get mushy or rubbery. Two important things to remember: make sure they don't marinate longer than 10 minutes and be sure not to overcook them ~ 4 minutes total should be plenty.
Adapted from "Martin Yan Quick & Easy" by Martin Yan