CITRUS GINGER SCALLOPS
Citrus / Ginger Scallops
Serves 2
Ingredients
1 lb. Sea Scallops (30-40 ct./lb.)
2 Tbsp. Fresh Lemon Juice
2 Tbsp. Fresh Orange Juice
1½ Tsp. Fresh Gingerroot, Grated
¾ Cup Cornstarch
1½ Tsp. Sesame Oil
¼ Cup Olive Oil
Directions
In a small bowl, stir together the juices, gingerroot, sesame oil and 1½ Teaspoons of the Cornstarch. Coat the Sea Scallops with remaining cornstarch. Shake off the excess.
Heat Olive Oil to 375 Degrees F in heavy skillet. Fry Scallops in batches for 1 to 1½ Minutes per side until golden brown. Transfer Scallops to another skillet with Citrus Sauce. Coat the Scallops and Cook for 1 Minute or until thickened.
Serves 2
Ingredients
1 lb. Sea Scallops (30-40 ct./lb.)
2 Tbsp. Fresh Lemon Juice
2 Tbsp. Fresh Orange Juice
1½ Tsp. Fresh Gingerroot, Grated
¾ Cup Cornstarch
1½ Tsp. Sesame Oil
¼ Cup Olive Oil
Directions
In a small bowl, stir together the juices, gingerroot, sesame oil and 1½ Teaspoons of the Cornstarch. Coat the Sea Scallops with remaining cornstarch. Shake off the excess.
Heat Olive Oil to 375 Degrees F in heavy skillet. Fry Scallops in batches for 1 to 1½ Minutes per side until golden brown. Transfer Scallops to another skillet with Citrus Sauce. Coat the Scallops and Cook for 1 Minute or until thickened.
