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Pan Seared Orange Chili Scallops's picture
  Garlic 1 Clove (5 gm), minced (2 Can)
  Rice wine vinegar 1 1⁄2 Tablespoon
  Soy sauce 1 Tablespoon
  Sea scallops 1 Pound, rinsed
  Chili paste 2 Teaspoon
  Orange juice 2 Cup (32 tbs) (1 Tin)
  Brown sugar 2 Teaspoon
  Red pepper flakes 10 Gram
  Cornstarch 1 Teaspoon
  Vegetable oil 1 Tablespoon
  Snow peas 1⁄2 Pound, blanched
  Carrots 2 , thinly sliced
  White rice 2 Cup (32 tbs), cooked

1) In a bowl add all the marinade ingredients and whisk them together.
2) Add scallops to it and marinate covered for 20 minutes.
3) In a bowl add all the ingredients for the sauce.
4) With a slotted spoon remove the scallops from the marinade. Place scallops on a dry towel and pat dry.
5) Reserve the marinade.
6) In a large nonstick skillet, heat oil to smoking point.
7) Place the scallops on it and sauté for 2 to 3 minutes till lightly browned on both sides and cooked thoroughly.
8) Sprinkle salt and freshly ground pepper and transfer with a slotted spoon to a plate.
9) Add sauce and reserved marinade to the skillet.
10) Boil the mixture and simmer for 2 minutes.
11) Add snow peas and carrots, and cook for 1 minute.
12) Divide scallops among four plates.
13) Spoon the sauce and vegetables over them.

14) Serve with rice.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
60 Minutes
Cook Time: 
20 Minutes
Ready In: 
80 Minutes

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 797 Calories from Fat 72

% Daily Value*

Total Fat 8 g12.6%

Saturated Fat 1.1 g5.3%

Trans Fat 0 g

Cholesterol 49.9 mg16.6%

Sodium 670.6 mg27.9%

Total Carbohydrates 139 g46.2%

Dietary Fiber 8 g31.9%

Sugars 22.3 g

Protein 39 g77.5%

Vitamin A 176.4% Vitamin C 230.1%

Calcium 11.8% Iron 25.4%

*Based on a 2000 Calorie diet

Pan Seared Orange Chili Scallops Recipe