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Orange Thai Chili Glazed Scallops

Ingredients

  • 1/2 cup fresh orange juice
  • 2 tbsp soy sauce
  • 2 tbsp Thai chili sauce
  • 2 cloves garlic minced
  • 1 tsp grated ginger
  • 1/2 lime juiced
  • 1 pound 454g scallops
  • 1 tbsp olive oil
  • 1 tbsp butter
  • pinch salt
  • 1 tsp freshly ground pepper

Instructions

  • Over medium-high heat, place a small saucepan over the flame and combine the orange juice, soy sauce, chili sauce, lime juice, garlic and ginger; bring to a simmer and reduce until slightly thickened about 10 minutes.
  • Under cool water, rinse the scallops and thoroughly pat dry with a paper towel.
  • Add the olive oil and butter to a large saute pan over high heat; season both sides of the scallops with salt and pepper, and once the pan is very hot, gently add the scallops to the pan, making sure they don't touch.
  • Sear the scallops for about 2 minutes on each side (depending on how big the scallops are - you are looking for the scallops to become opaque but not totally white as they will get chewy); they will become beautifully brown with a nice crust (but this will only happen if you patted them dry completely before cooking).
  • Remove the scallops from the pan to a dish and add the sauce to the hot pan.
  • Swirl the sauce around to pick up all the juice and bits from the bottom of the pan; add the scallops back to the pan to coat with the sauce.
  • Serve immediately over hot basmati rice and a side of crisp asparagus or other seasonal vegetables.