28 February, 2022
Seared Scallops with Pineapple-Ginger Sauce
Seared Scallops with Pineapple-Ginger Sauce
Notes
Source “dry” scallops: not treated with STPP (sodium tripolyphosphate). – “wet” scallops do not brown as well
Ingredients
- 6 ea. tbs. low salt canned chicken broth
- ¼ cup thawed pineapple juice concentrate (orange juice concentrate may be substituted)
- 1½ lb. “dry” sea scallops patted dry (See Note)
- 2 tbsp. olive oil
- ½ tsp grated fresh ginger
- 1 tbs. unsalted butter
- coarse salt and freshly ground black pepper
Instructions
- combine chicken broth, pineapple (orange) juice concentrate and ginger
- place scallops on plate and drizzle with oil; coat both sides
- sprinkle both sides with salt and pepper
- sear scallops to a rich brown crust in non-stick skillet preheated on high heat (2-3 minutes each side)
- remove scallops from skillet, place them on a plate and return skillet to burner
- add pineapple (orange) juice mixture to skillet, bring to a boil, and reduce by one half
- whisk in the butter
- spoon a portion of the sauce over the scallops and serve immediately