Scallop Bites
Pan-seared scallops served with orange ginger sauce, garnished with mint and parsley.
Ingredients
mayonnaise or salad dressing (Sauce)
1/2 cup
frozen orange juice concentrate (thawed, Sauce)
2 tablespoons
finely chopped gingerroot (Sauce)
1 tablespoon
grated orange peel (Sgrated orange peel)
2 teaspoons
olive or vegetable oil (Scallops)
2 tablespoons
garlic (finely chopped, Scallops)
2 cloves
finely chopped gingerroot (Scallops)
1 tablespoon
fresh bay scallops (Scallops)
1 1/2 lb
salt (Scallops)
1/4 teaspoon
coarsely ground pepper (Scallops)
1/4 teaspoon
finely chopped fresh mint leaves (Scallops)
2 tablespoons
finely chopped fresh parsley (Scallops)
2 tablespoons
grated orange peel (Scallops)
1 tablespoon
Instructions
1
Step 1
Mix all sauce ingredients in a small bowl until well blended. Cover and refrigerate until ready to serve.
2
Step 2
Heat oil in a 12-inch nonstick skillet over medium heat. Sauté garlic and 1 tablespoon ginger in the oil for 1 minute, stirring constantly. Add the scallops; sprinkle with salt and pepper. Cook for 2 to 4 minutes, stirring frequently, until the scallops turn white.
3
Step 3
Transfer the scallops to a serving bowl using a slotted spoon. Add the mint, parsley, and 1 tablespoon orange peel; toss to combine. Serve the scallops with the sauce.
