Bring your seared sea scallops to the next level with a subtle sweet and sour orange-ginger sauce. Fusion food has never been so festive!
Being not a huge meat eater, I often serve fish or sea food to my guests. Among them, seared-sea scallops are a huge favorite and they always please everyone thanks to their quite chewy and meaty texture. There are endless possibilities to snack them, but please keep in mind that nothing must overtake the taste of the scallops themselves. They remain and must remain the star of the dish. This is why I usually like to simply snack them a couple of minutes instead of baking them in the oven immersed in a rich creamy sauce.
The beauty of a scallops dish comes from your ability to pair them with subtle and delicate flavors that will enhance their taste. A huge hit on the blog right now are my seared sea scallops with vanilla and fresh mango – a great exotic combo you should definitely try. In my opinion, there is no need to add any side to this dish such as rice or pasta ; just enjoy it as it is, it is the perfect way to appreciate this explosion of flavors in your mouth.
Today I come up with a brand new recipe pairing the seared-sea scallops with a delicious orange-ginger sauce. Here, the combination of the freshly squeezed oranges with the spicy warmth of ginger creates a delicious citrus blend. If you like fusion food, no doubt you will soon be in love with this dish. I served it as a starter for a Christmas dinner with friends lately, and they were totally blown away by the dish, in a way that I almost felt like a great chef for a second. Such a feeling!
The secret consists here in plating the scallops with just enough of the orange-ginger sauce (not too much, not too little), which should nearly has a chutney texture, and add tiny mint leaves on top. If you want to have a more nourishing dish, I would suggest you serve it with either a dash of parsnip purée or with polenta. Again, don’t go heavy, this is a refined dish and the best way to appreciate it is when being a gourmet, not a gourmand.
- 2 small shallots, finely chopped
- 1 Tablespoon + 1 teaspoon unsalted butter
- ⅓ cup (80 ml) white wine
- 1 cup (240 ml) freshly squeezed oranges juice
- ½ teaspoon fresh ginger, finely grated
- Salt and black pepper
- 1 Tablespoons olive oil
- 12 large seared-sea scallops
- Fresh mint leaves
- Gently melt the finely chopped shallots in a saucepan with one Tablespoon of butter until they become transparent. Deglaze with white wine, and reduce for a few minutes. Add fresh orange juice and ginger. Season with salt and pepper and simmer until you obtain a syrupy sauce.
- Thoroughly mop the scallops in paper towel before adding salt and pepper.
- In a medium-sized skillet, heat the remaining butter and olive oil together. When the pan is hot, snack the scallops quickly on both sides, so that it is golden and crisp on the outside, but tender on the inside, about 1-2 minute(s) each side.
- Serve the scallops with the ginger and orange sauce, and garnish with fresh mint leaves.