Pan Seared Scallops with Citrus Ginger Sauce
Fresh, pan seared scallops are perfectly golden, tender and flavorful. Top them with this delicious citrus ginger sauce that’s sure to be a crowd pleaser.
My mom loooves scallops. If pan seared scallops are on the menu at a nice restaurant, I guarantee that’s what she’ll be ordering. It’s a little predictable.
Yet, she doesn’t seem to cook them at home very often. Funny how that works, right? We all fall into the trap of “same old same old” in our own kitchen. Meat and veggies. Done and done.
But yesterday was her special day – Mother’s Day! And I figured the least I could do was surprise her with some scallops. After all, my mom has done some pretty amazing things for me. Not the least of which is travel on several of my crazy adventures. I mean, how many moms would willingly board an old Russian research expedition ship, sail across the Drake Passage (one of the most tumultuous bodies of water in the world) and climb snowy terrain in Antarctica?! Antarctica! All because her daughter wanted to visit that one last continent and kayak with penguins. Seriously.
Yep, my mom is a rockstar.
So this Mother’s Day, I made her favorite – pan seared scallops. I also added a citrus ginger sauce and a few sprigs of thyme for a light, bright and zesty flavor. She totally deserves it. A million times over.
But honestly, I just wanted to stay in her good graces. You see, I’m already scheming up my next adventure…and I might just need a travel buddy. :)
I hope you enjoy these scallops as much as she did!
- Pat your scallops dry with a paper towel and sprinkle them with sea salt.
- Heat two tablespoons of the butter in a saute pan over high heat. Place your scallops in the pan and sear for approximately one to one and a half minutes on each side, just until they're browned. Remove scallops to a plate.
- Reduce the heat to medium and add the remaining butter, juices and ginger to the pan. Whisk the sauce together in the pan and add the arrowroot flour to slightly thicken, stirring for another 2-3 minutes.
- Place your scallops on four individual plates. Drizzle your sauce on top and garnish with the citrus zest and thyme. Serve immediately.
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