Seared scallops served with a simple apricot sauce and served over cilantro-lime rice.
Ingredients:FOR THE SCALLOPS
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 FOR THE CILANTRO LIME RICE
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.