Seared Scallops with Citrus Ginger Sauce

The key to getting a good brown crust is to pat the scallops dry before cooking, sear them in a very hot cast-iron skillet, and while they cook, only move them to turn them over. Serve over rice noodles.

Seared Scallops with Citrus-Ginger Sauce

From Cooking Light

Serves 4

2 t roasted sesame oil, divided
4 (1-inch) diagonally cut green onions
1 t peanut oil
1 1 /2 pounds medium sea scallops
1/4 t salt, divided
1/4 C fresh orange juice
1/4 C sweet rice wine
2 T lemon juice
2 T low-sodium soy sauce
1/4 t grated fresh finger
1/4 t crushed red pepper
1 t water
1/2 t cornstarch

Heat 1 t sesame oil in a large cast-iron or heavy skillet over high heat. Add onions; sauté 1 minute or until wilt. Remove from pan, set aside.

Add remaining 1 t sesame oil and peanut oil to pan. Pat scallops dry with paper towels; sprinkle with 1/8 t salt. Add scallops to pan; cook 2 minutes or until golden brown. Turn scallops; reduce heat to medium, and cook 1 minute or until scallops are done. Remove scallops from pan; keep warm.

Add orange juice, rice wine, lemon juice, soy sauce, ginger, red pepper, and remaining 1/8 t salt to pan; bring to a boil. Reduce heat; simmer 3 minutes. Combine 1 t water and cornstarch; stir into sauce. Cook 30 seconds or until sauce begins to thicken. Add scallops to pan; toss to coat. Top with onions.

**Notes from Em**
I've tried this recipe twice, and while I still really like it, the sauce always seems a little heavy on the soy sauce flavor. You might want to try and modify it a little bit. Cut down the soy sauce or add some more of something else.