Meaty scallops are tossed with a ginger-butter sauce. Helpful tip: Buy dry scallops, they sear nicer than soaked scallops.
2 tablespoons butter, softened
2 tablespoons finely minced fresh ginger
2 tablespoons finely minced green onion
olive oil
12 large scallops
salt and pepper to taste
Mix together the butter, ginger, and green onion and set aside.
Heat a large non-stick skillet over medium-high heat. Add the oil. When hot, add the scallops in a single layer. Let the scallops sear for 1-2 minutes per side, or until well browned.
Just before removing the scallops from the pan, add the ginger butter mixture. Stir the scallops to coat them in the butter mixture.
Remove the scallops from the pan and place on individual serving plates. Drizzle evenly with the butter mixture from the skillet. Season to taste with salt and pepper.
Serve the ginger scallops immediately.
Choose scallops that are similar in size for even cooking.
Avoid overcrowding the pan so each scallop has enough space to sear properly.
Don't flip the scallops too early; wait until they release easily from the pan.
Add the ginger butter mixture at the last minute to prevent it from burning.
Garnish with additional green onions or fresh herbs for a pop of color and flavor.
Be careful not to overcook the scallops, as they can become tough and rubbery.
Serve immediately to enjoy the scallops at their best texture and flavor.
Dry scallops are natural and have no added chemicals or water, making them better for searing as they brown more effectively.
Fresh scallops should have a mild, sweet smell. They should be firm and slightly moist without being slimy.
Yes, you can use frozen scallops. Thaw them in the refrigerator overnight and pat them dry before cooking.
Patting them dry will help them sear properly and get a nice brown crust instead of steaming in the pan.
The pan should be hot enough that the oil shimmers or a drop of water sizzles on contact.
Use a non-stick skillet and make sure it is hot before adding the scallops. Also, don't move them around once they're in the pan.
Yes, you can use other oils with a high smoke point, like canola or avocado oil.
Scallops are done when they have a golden-brown crust on each side and are opaque and slightly firm to the touch.
Yes, you can prepare it ahead and store it in the refrigerator. Bring it to room temperature before using.
They pair well with light sides like steamed vegetables, rice, or a fresh salad.
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reviews & comments
August 26, 2020
omg! This recipe is sooo good. I served it over brown jasmine rice. We couldn't stop saying mmmmmmm in between bites! Gourmet in minutes!
September 4, 2013
MMM! I added some diced bacon along with the scallops for a little extra flavor.
August 23, 2011
I love scallops, especially in recipes where they aren't drowned in a sauce or overpowering flavors. This recipe was perfect! The scallops are nicely done and the ginger flavor is bold but not distracting. I do not recommend the non-stick pan the directions call for. You should never use non-stick over high heat (unless you don't want it to last very long). You do want high heat, however, to give the scallops a good sear. This recipe can easily be scaled up or down.