Recipe: Pan Seared Scallops with an Orange-Soy Chili Reduction
SEATTLE, March 17, 2013 – This is a quick, easy Asian-inspired meal that’s a sure-fire hit for seafood lovers. It captures many of the Asian flavors I have come to adore and yet retains the freshness of the scallops and vegetables.
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
A few pinches of Kosher salt / fresh ground pepper to taste
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
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.
Prepare per package instructions
Sauteé the carrots and zucchini in clarified butter or olive oil until tender and season with salt/pepper – set aside.
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.