Fried Scallops with Citrus Ginger Sauce
Elevate your seafood dinner with these elegant Fried Scallops with Citrus Ginger Sauce, a perfect blend of crispy seared scallops and a zesty, aromatic sauce that’s bursting with flavor. This quick and easy recipe combines tender, golden-brown scallops with a tangy glaze made from fresh orange and lemon juice, soy sauce, honey, and a hint of grated ginger. A touch of cornstarch creates a silky texture, ensuring the sauce clings perfectly to each bite. Ready in just 30 minutes, this dish is ideal for entertaining or a weekend indulgence, with optional fresh parsley adding a pop of color and freshness. Serve these citrus-infused scallops over rice, alongside steamed veggies, or as a tantalizing appetizer that’s sure to impress.
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Recipe Information
Ingredients
- 12 pieces scallops
- 0.5 cups all-purpose flour
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 0.25 cups orange juice, freshly squeezed
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon soy sauce
- 1 teaspoon fresh ginger, grated
- 1 tablespoon honey
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Pat the scallops dry with paper towels to remove any excess moisture. This ensures a good sear.
In a shallow bowl, combine the flour, salt, and black pepper.
Dredge each scallop lightly in the flour mixture, shaking off any excess flour. Set aside on a plate.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium-high heat.
Once the skillet is hot and the butter has melted, add the scallops to the skillet in a single layer. Work in batches if necessary to avoid overcrowding.
Sear the scallops for 2-3 minutes per side until golden brown and slightly opaque in the center. Remove from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of butter.
Add the freshly squeezed orange juice, lemon juice, soy sauce, grated ginger, and honey to the skillet. Stir well to combine.
In a small bowl, mix the cornstarch with water to create a slurry, then add it to the sauce mixture. Stir constantly until the sauce thickens, about 1-2 minutes.
Return the scallops to the skillet and spoon the sauce over them. Let them warm in the sauce for 1-2 minutes.
Transfer the scallops to a serving plate, drizzle with extra sauce, and garnish with chopped fresh parsley, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 2848 mg | 124% | |
| Total Carbohydrate | 90.2 g | 33% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 23.2 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1240 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
