Seared Scallops with Orange Miso Sauce

5 from 1 vote

Seared Scallops with Orange Miso Sauce

Big, plump sea scallops make an easy yet special dish for Valentines or any time of the year. You can pull this dinner together in about 30 minutes. To save time, make the rice and sauce ahead and heat them to serve. That beautiful purple-black rice in the photo is Forbidden Black rice.

Prep Time15

Cook Time10

Total Time25

Course: Dinner, Main Course, Seafood

Cuisine: Asian

Servings:

Calories: 145kcal

Author: Sally Cameron

Equipment

Non-stick pan

Ingredients

Orange Miso Sauce

1 cup freshly squeezed orange juice
4 tablespoons sweet white miso
1 tablespoon honey
1 tablespoon ginger organic minced in a jar, but fresh, finely grated is good too
1 large garlic clove finely chopped
1-2 teaspoons toasted sesame oil

Seared Scallops

12 jumbo dry sea scallops approximately 1 pound
¼ teaspoon sea salt
¼ teaspoon ground black pepper
1 teaspoon neutral oil or coconut oil
⅓ cup dry white wine fish broth or water

Instructions

Make the sauce. In a small saucepan, whisk together all of the sauce ingredients, orange juice through sesame oil. Bring to a simmer and cook over low heat until thickened and reduced. For a smooth sauce, press the sauce through a fine sieve. Keep warm to serve immediately or cool and refrigerate to serve later. Warm before serving over low heat.
Sear scallops. Pat the scallops dry with a paper towel, then season top and bottom with salt, pepper and granulated garlic. Heat a non-stick sauté pan over medium heat with a teaspoon of oil.
When hot, place the scallops in a flat, single layer in the pan. Allow them to cook until a golden brown crust forms, then turn carefully with tongs. Pour in the wine, cover with a lid immediately and turn heat to low. Cook scallops about another 2 minutes. They will be slightly translucent in the center. Do not over cook them. Depending on size and thickness, they will probably take between 5-7 minutes.

Nutrition