Citrus-ginger scallops with sweet vegetable sauté
6
Points®
Total time: 28 min • Prep: 15 min • Cook: 13 min • Serves: 2 • Difficulty: Easy
Ginger, lemon, and orange flavors complement the sweet and delicate scallops wonderfully in this recipe. Pat the scallops dry with paper towels before you sear them to remove excess moisture and ensure a nicely browned exterior. Deglazing the skillet with the reserved marinade and broth to remove the browned bits left behind from searing the scallops elevates the flavor of the sauce. Make sure to request dry-packed sea scallops at the fish counter. They tend to be fresher and haven’t been soaked in water to increase their weight. However, if you prefer, you can substitute peeled and deveined large shrimp or cubed tofu.
Ingredients
Unsweetened orange juice
⅓ cup(s)
Fresh lemon juice
2 Tbsp
Fresh ginger
1 Tbsp, fresh, peeled and grated
Less sodium soy sauce
1 Tbsp
Orange zest
2 tsp, grated
Honey
4 tsp
Garlic
2 clove(s), minced
Uncooked scallops
¾ pound(s), Sea variety
Dark sesame oil
1 Tbsp
Dried shiitake mushroom
3 oz, fresh, stems discarded, caps sliced
Carrots
2 medium, thinly sliced
Snow peas
¼ pound(s), fresh, trimmed
Frozen green peas
½ cup(s), thawed
Reduced sodium chicken broth
⅓ cup(s)
Instructions
1
Combine the orange juice, lemon juice, 2 teaspoons of the ginger, the soy sauce, orange zest, honey, and garlic in a large bowl. Add the scallops, tossing to coat; let stand 10 minutes.
2
Using a slotted spoon, transfer the scallops from the marinade to a double layer of paper towels; reserve the marinade and pat the scallops dry.
3
Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until opaque in the center, 2–3 minutes on each side. Transfer the scallops to a plate.
4
Heat the remaining 2 teaspoons oil in the same skillet. Add the mushrooms, carrots, and remaining 1 teaspoon ginger; cook, stirring occasionally, until the carrots begin to soften. Stir in the snow peas and peas; cook, stirring, about 3 minutes. Add the reserved marinade and the broth; bring to a boil and cook 1 minute. Return the scallops to the skillet and simmer until heated through, about 1 minute longer. Yields 1 1/2 cups per serving.
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