Friday, November 1, 2013

Seared scallops

I love large, sweet, juicy scallops. Not the previously-frozen, dehydrated one with gumball consistency. But fresh, never-brined specimen prepared at home in a hot skillet.

0.5 lb fresh sea scallops
0.5 tbsp rice vinegar
1 tbsp orange marmalade
0.5 tbsp soy sauce
0.5 tbsp Sriracha hot sauce

Pat the scallops dry while preheating a large, nonstick skillet on high to very hot. Add a tbsp of vegetable oil and immediately distribute the dried scallops on it.

Sear for 3-4 minutes per side. 

Serve with a sauce prepared by mixing orange marmalade, hot sauce, vinegar and soy sauce. Adjust seasonings. About eight large scallops per serving.

1 comment:

  1. Hey Livia, great site! The scallops look delectable, as do many of the other dishes spotlighted. Nice photos and accompanying descriptions. However, I am confused; tbsp? lb? cups? degF? Where are the milliliters, the grams, and the temperatures in Kelvin? How would a hungry Orgo student follow these procedures? And, is there a solution manual available? Thanks for sharing. Keep up the good stuff, have fun!