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Citrus & Ginger Scallops |
3 T fresh lemon juice
4 T fresh orange juice
1 ½ t fresh gingerroot, grated
4 T cornstarch
1 ½ t dark sesame oil
¾ lb. Sea scallops (about 8-10), rinsed in cold water and soaked in skim milk for ½ hour
2 T olive oil
2 - 4 T N.P. Sweet Vermouth
chive stalks, cut in 2” lengths + chive flowers if available1. In a small bowl, stir together the juices, gingerroot, sesame oil and 2 T of the cornstarch. Heat gently to thicken slightly in a SS skillet.
2. Coat the sea scallops with remaining cornstarch. Shake off excess.
3. Heat olive oil to 375 F in non-stick skillet. Fry scallops in batches for 1 to 1 ½ minutes per side or until golden.
4. Place scallops on top of citrus sauce in SS ovenproof skillet. Bake in oven at 300 deg. until sauce is bubbly, about 2-3 min.
5. Place 2” chive stalks randomly over tops of scallops for a nice presentation. You may also include chive flowers, if available. Serves 2.
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