Seared Sea Scallops in Mandarin Sauce
Elevate your seafood dinner with this vibrant recipe for Seared Sea Scallops in Mandarin Sauce. Perfectly caramelized scallops are paired with a luscious mandarin-based glaze made from freshly segmented oranges, a touch of honey, and a hint of umami from soy sauce. The delicate balance of sweetness, tanginess, and savory notes creates a refined dish that’s both simple to prepare and impressive to present. Quick to make in just 30 minutes, this recipe is ideal for a special occasion or a luxurious weeknight meal. Serve these golden-brown scallops drizzled with the glossy mandarin sauce and garnished with fresh parsley for a burst of color and flavor. Whether you’re a seafood lover or looking to explore elegant citrus-infused recipes, this dish is guaranteed to delight your taste buds.
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Recipe Information
Ingredients
- 12 pieces large sea scallops
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 pieces mandarin oranges
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Pat the sea scallops dry with paper towels to remove any excess moisture. Lightly season both sides with salt and black pepper.
Peel and segment the mandarin oranges, being careful to remove seeds. Set aside. Squeeze any juice from remaining pulp into a bowl.
In a small bowl, mix the cornstarch with water to create a slurry. Set aside for the sauce.
Heat a large skillet over medium-high heat and add the olive oil and 1 tablespoon of unsalted butter.
Once the butter is melted and the pan is hot, arrange the scallops in a single layer, making sure they do not touch. Sear undisturbed for 2-3 minutes until the bottoms are golden brown and caramelized.
Flip the scallops and sear the other side for an additional 2 minutes. Remove the scallops from the skillet and set on a plate. Tent with foil to keep warm.
Reduce the heat to medium and add the remaining 1 tablespoon of unsalted butter to the skillet. Add the mandarin segments and any reserved juice, honey, rice vinegar, and soy sauce. Stir to combine.
Once the sauce begins to simmer, stir in the cornstarch slurry and let cook for 1-2 minutes, or until the sauce thickens slightly.
Return the scallops to the skillet and spoon the sauce over them to coat. Let them warm through for 1 minute, then remove from heat.
Serve scallops immediately, drizzling extra sauce over the top. Garnish with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 3802 mg | 165% | |
| Total Carbohydrate | 104.2 g | 38% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 71.7 g | ||
| Protein | 77.8 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1804 mg | 38% | |
*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.
