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Scallops with Ginger-Lime Sauce

Indulge in the bold flavors of fresh atlantic sea scallops paired with a tangy and aromatic ginger-lime sauce. Recipe courtesy of Food Export Northeast. Featuring. U.S. Scallops.

Ingredients

60 ml	low sodium soy sauce
1 tbsp	rice vinegar
3 tbsp	fresh lime juice
1 tsp	sesame oil
1 tbsp	fresh ginger, peeled and finely diced
1	spring onion, finely chopped (green part only)
1 tsp	fine sea salt
	Freshly ground pepper to taste
1 tbsp	unsalted butter
1 tbsp	olive oil
400 g	scallops, approx. 16 - 20 pieces, rinsed and patted dry
	Fresh salad mix for garnish

Step 1
Mix the first six ingredients in a bowl. Cover and let sit in the refrigerator for at least an hour.
Step 2
Season the scallops with salt and pepper. Heat the oil and butter in a skillet over medium heat.
Step 3
Add the scallops and sauté for one minute, until just set.
Step 4
Add 4-6 tablespoons of the lime ginger sauce to the pan to completely coat all the scallops
Step 5
Fry for another 3-4 minutes until scallops are firm and opaque on the inside and golden brown on the outside. If the pan becomes dry, add more sauce as needed.
Step 6
Toss the salad mixture with the remaining sauce before serving and arrange the scallops on top of the salad.

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Dinner, Lunch, Sides, Vegetarian or Vegan

Scallops with Ginger-Lime Sauce

Ingredients

Step 1

Step 2

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Step 5

Step 6

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