Pan Seared Scallops with an Orange-Soy Chili Reduction

By winefoot

By Duane Pemberton and Dzintra Dzenis
This is a quick, easy Asian-inspired meal that’s a sure-fire hit for seafood lovers.

Ingredients

• 12 fresh scallops
• 1/3 cup of fresh squeezed orange juice
• 3 cloves of fresh garlic, minced
• 1 tablespoon of minced ginger
• 1/2 cup of low sodium soy
• 3-4 sprigs Thai Basil – takes the leaves off
• 1/2 cup of thinly cut Scallions
• 2 tablespoons of Sriracha Sauce
• 2 tablespoons of honey
• 1 pack of rice noodles
• Kosher Salt / Fresh ground pepper
• 1 cup of diced zucchini
• 1 cup of diced carrots
• 2 tablespoons of sesame oil
• Fresh bean sprouts for plating
• Olive Oil – NOT Extra Virgin or you can use grape seed oil

Preparation

Step 1

Sauce preparation:
Put the sesame oil in the bottle of a sauce pan on medium heat – then add ginger and garlic – let cook in the oil for a few minutes. Add the soy sauce, orange juice, Sriracha and honey – let reduce down by 2 thirds.

Rice noodles:
Prepare per package instructions

Vegetables:
Sauteé the carrots and zucchini in clarified butter or olive oil until tender and season with salt/pepper – set aside.

Scallops:
Pat-dry the scallops with a paper towel then season with salt/pepper. Place into a pan on medium-high heat with clarified butter or olive oil – sear on each side for approximately 90 seconds.