Scallops with Apricot Sauce

I was sent a lovely note from blog reader, Carol, requesting a recipe for scallops with a lovely fruity sauce. It’s a dish from Blackfin Bistro, a restaurant in Key West, but sadly they no longer have it on the menu. Don’t you hate that? Fall in love with a restaurant’s dish and then it disappears from the menu!

Fortunately for me, I love a challenge of replicating a restaurant dish….and so do many others! Check out my friend Stephanie’s website, CopyKat Recipes. I’ve recreated Carabba’s herby-garlicky bread dip, Applebee’s Oriental Chicken Salad and one day I’ll figure out how to make Outback’s Bloomin’ Onion without setting off the smoke alarm.

So, Carol, here’s a recipe for you – hopefully it will come close to what you once ordered. It’s got all elements of a good dish – salty, savory, sweet, tangy and buttery. Big thanks to Adam and Joanne for this recipe!

Scallops with Apricot Sauce

Here’s what you’re going to need:

Start by patting each scallop dry with a paper towel so they sear nicely when cooked.

Heat a nonstick pan over medium-high heat, add some olive oil then add the scallops. Once the scallops are in the pan, try not to move them until they have a nice brown crust, this will take about 2 minutes. Next, flip and cook until the second side is also seared.

While the scallops cook, make the sauce. Add grated or finely minced ginger to some olive oil over medium heat. Cook until the ginger just begins to brown.

Then, add the apricot jam.

Add a some soy sauce….

and if the sauce is really thick, a tablespoon or so of water to thin it out a bit.

Serve the scallops on top of rice or alongside vegetables with a drizzle of apricot sauce.


Scallop with Apricot Sauce

Servings: serves 4 Prep Time: 5 mins Cook Time: 25 mins

Seared scallops served with a simple apricot sauce and served over cilantro-lime rice.


12 large scallops, patted dry
2 tablespoons olive oil
1 1/2 teaspoons grated or finely minced ginger
1/2 cup apricot jam
1 tablespoon soy sauce
1-2 tablespoons water
salt and pepper
1 lime
1 cup rice grains + water to cook
1/4 cup chopped cilantro
1/2 teaspoon lime zest
1 tablespoon lime juice


1. Cook the rice according to package instructions then toss with cilantro, lime zest and lime juice.
2.Heat a large non-stick frying pan over medium-high heat. Season both sides of each scallop with salt and pepper. Add 1 tablespoon of olive oil to the pan then add scallops and cook 1-2 minutes on both sides, until a golden brown crust forms and the centers are slightly translucent.
3. Add 1 tablespoon of olive oil to a medium skillet. Add ginger and cook about 30 seconds until it begins to brown. Add jam and soy sauce, stir until combined and heated through. If the sauce is too thick, stir in 1-2 tablespoons of water to thin the sauce.
4. Serve scallops over rice with a drizzle of apricot sauce and a spritz of fresh lime juice.

Did not load Widget Area 5

Comments 17

  1. [email protected] Tiny Skillet

    Yes I hate when that happens at a restaurant. I was begining to wonder if I have indiviual taste that nobody else likes so they take it off the menu! 🙂 We make cilantro rice all the time, my daughter loves it so I taught her how to make it! This dish looks amazing, I love copykat recipes! Thanks for sharing this one!

  2. kentucky Lady 717

    I do not like scallops, so what else can you use this apricot sauce for ???? Sounds great…..

  3. Lei

    0-0 Lovely and delicious looking except…i don’t think I’ve ever seen such huge scallops…where can I buy them?

  4. Pingback: Strolling in Wonderland… | Elen Grey's Blog

  5. Chris

    This post kicks butt! Look at those perfect scallops! I am going to do some skewers this way and glaze with that sauce at the end.

  6. Terri

    The scallop recipe sounds yummy, but I’m not a fan of cilantro. Can you suggest a substitution?

  7. Arlene

    I love scallops so I made this recipe and liked it very much. Also, I really like the fact that I can see in an instant what I need to make this recipe. It is really helpful if you are using an iPhone or scrambling in the kitchen with an iPad etc. More scallop/fish recipes….Thanks Jaden

  8. JBL

    Looks great. Initial “HERES WHAT YOURE GOING TO NEED” section shows butter is needed, but the ingredients and steps don’t appear to include how or when to use it. Going to try this one with scallops.
    ** If you don’t like scallops, there are several mean Apricot Chicken recipes out there and they are, like this one, pretty easy to make and definite keepers! Cheers!

  9. Pingback: Weekend Recap: Cheated Out Of Moping | Badger Reader Writes

Leave a Reply

Your email address will not be published. Required fields are marked *