Zesty Polynesian Scallops
Embark on a culinary escape with Zesty Polynesian Scallops, a vibrant and tantalizing dish that combines tender, golden-seared sea scallops with the tropical sweetness of caramelized pineapple and a zesty citrus-ginger glaze. This quick and easy recipe packs bold, island-inspired flavors with fresh orange and lime juices, soy sauce, honey, and a hint of spice from optional red chili flakes. Perfectly balanced with fresh cilantro and served over fluffy steamed rice, this meal is ready in just 25 minutes, making it an ideal choice for weeknight dinners or special occasions. Treat your taste buds to a fusion of sweet, tangy, and savory flavors in every bite of this irresistible Polynesian-inspired delight! Keywords: Polynesian scallops recipe, zesty scallops, tropical seafood dish, citrus-glazed scallops, quick dinner recipe.
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Recipe Information
Ingredients
- 500 grams sea scallops
- 200 grams pineapple chunks (fresh or canned, drained)
- 120 milliliters fresh orange juice
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon ginger (freshly grated)
- 2 cloves garlic (minced)
- 0.5 teaspoons red chili flakes (optional)
- 2 tablespoons coconut oil
- 1 teaspoon cornstarch
- 1 tablespoon cold water
- 2 tablespoons cilantro (chopped)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 servings steamed white rice (for serving)
Instructions
Pat the scallops dry with paper towels, then season them with salt and black pepper on both sides.
In a small bowl, whisk together orange juice, lime juice, soy sauce, honey, ginger, garlic, and red chili flakes (if using). Set aside.
Dissolve the cornstarch in cold water in a separate small bowl and set aside for later use.
Heat a large skillet over medium-high heat and add 1 tablespoon of coconut oil. Once the oil is hot, sear the scallops for 2-3 minutes on each side until they develop a golden crust. Remove the scallops from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil and reduce the heat to medium. Add pineapple chunks and cook for 2-3 minutes, stirring occasionally, until they begin to caramelize.
Pour the prepared sauce into the skillet with the pineapple chunks. Bring it to a gentle simmer over low heat.
Gradually stir in the cornstarch slurry and continue cooking for 1-2 minutes until the sauce thickens.
Return the scallops to the skillet and toss them gently in the sauce to coat evenly. Cook for an additional 1-2 minutes, ensuring the scallops are warmed through.
Garnish with chopped cilantro and serve immediately over steamed white rice.
Nutrition Facts
Calories |
1904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 6859 mg | 298% | |
| Total Carbohydrate | 275.6 g | 100% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 48.5 g | ||
| Protein | 125.8 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2505 mg | 53% | |
*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.
