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Festival Foods

Seared Scallops with Orange-Ginger Sauce

Scallops can be intimidating to the first timer, but they are totally worth learning about! The jumbo variety we are using today is typically referred to as “sea” or “diver” scallops. When prepared properly, they are tender and melt in your mouth. In this recipe, they are seared to perfection and doused with sweet and tangy orange-ginger sauce that is to-die-for.

  • Seared Scallops with Orange-Ginger Sauce
  • Ingredients
    • 1 lb. sea scallops, cleaned
    • Salt, to taste
    • Black pepper, to taste
    • 2 Tbsp. canola oil
    • 2 cloves garlic, minced
    • 2 Tbsp. grated ginger
    • 3 oranges, zest and juice of
    • 1 tsp. less sodium soy sauce
    • 1 Tbsp. brown sugar, packed
    • 2 Tbsp. chopped cilantro

    1. Dry the scallops with paper towel. Sprinkle with salt and pepper on all sides. 1. Heat 2 Tbsp. oil in a large skillet over medium-high heat. Add scallops to the skillet in a single layer and cook until browned. Flip and sear on the other side until browned, about 1-2 minutes on each side. Remove the scallops with tongs and place on a platter. 1. Add the garlic and ginger to the skillet and cook over medium heat for about 30 seconds. Add the orange juice, soy sauce and brown sugar. Bring the mixture to a boil and cook until the liquid is reduced to half and becomes syrupy, about 1-2 minutes. 1. Drizzle sauce on top of scallops and top with cilantro, if desired. Serve immediately.


    For gluten free: Use tamari in place of soy sauce.


    Calories 210, Total Fat 8g (Saturated 0.5g, Trans 0g), Cholesterol 25mg, Sodium 550mg, Total Carbohydrate 20g (Dietary Fiber 2g, Sugars 13g), Protein 15g, Vitamin A 4%, Vitamin C 90%, Calcium 6%, Iron 4% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

    Serves: 4 servings

    Gluten Free Main Dish Dairy Free Sodium Smart 20 Minute Meal Asian