This Scallops with Apricot Sauce recipe is inspired by Blackfin Bistro in Key West, Florida. This was a recipe requested by a reader, and I called the restaurant and chatted with the chef. Sadly, it’s no longer on the menu, but we wanted to recreate an easy, at-home version of the beloved restaurant dish. It’s got all the elements of a great main course: salty, savory, sweet, tangy and buttery.
Why this Scallops with Apricot Sauce Recipe Works:
- Balanced Flavors: The dish brings a delightful balance of flavors – the sweetness of the apricot jam contrasts perfectly with the savory soy sauce and butter, while the fresh ginger adds a subtle but essential spicy note. This combination creates a sauce that enhances the scallops without overpowering their delicate taste.
- Perfect Searing Technique: Patting the scallops dry and then searing them in a hot pan ensures that a golden brown crust forms. This method locks in their natural juiciness and imparts a rich flavor that pairs wonderfully with the smooth, sweet sauce.
- Easy Yet Elegant: Despite its sophistication, this recipe is surprisingly straightforward to execute. With just a few simple steps, you can transform everyday ingredients into a restaurant-quality meal, perfect for impressing guests or enjoying a special dinner at home. The addition of cilantro lime rice as a side further elevates the dish, making it a complete and satisfying meal.
Sea Scallops vs. Bay Scallops & Why Dry Scallops Reign Supreme:
When it comes to scallops, understanding the difference between sea scallops (or “large scallops”) and bay scallops, as well as the importance of choosing ‘dry’ scallops, can make a world of difference in your cooking.
- Sea Scallops vs. Bay Scallops – Size and Texture Matter: Sea scallops are significantly larger than bay scallops, making them the ideal choice for searing to achieve that perfect golden crust. Their meaty texture stands up well to high-heat cooking methods. Bay scallops, on the other hand, are smaller and more delicate, often used in dishes where they are gently cooked, like stews or pasta sauces. For this particular recipe, the robust size and texture of sea scallops make them the star of the dish.
- Dry Scallops – The Secret to Perfect Searing: Dry scallops are scallops that haven’t been treated with phosphates. Phosphates cause scallops to absorb water, increasing their weight and, unfortunately, diluting their flavor. More importantly, this excess moisture prevents scallops from achieving that beautiful, caramelized sear that is so desirable. Dry scallops, on the contrary, contain less added water, allowing them to brown beautifully and develop a rich, concentrated flavor. This makes them the superior choice for recipes where searing is key.
- Taste and Quality: The difference in taste between dry and wet scallops is big. Dry scallops offer a true, sweet scallop flavor that is often diluted in their wet counterparts due to the water retention. While wet scallops are often cheaper and more widely available, the upgrade to dry scallops for dishes like this one is definitely worth it for the superior taste and texture.
You can purchase dry sea scallops at online retailers like Fulton Fish Market or at your local Albertsons in the frozen seafood aisle.
How to Make Scallops with Apricot Sauce and Cilantro Lime Rice
Here’s what you’re going to need:
Start by washing the rice, then cook it according to package instructions. This should take about 20 minutes. When the rice is cooked, gently mix in the cilantro, lime zest, lime juice and salt. (The salt can be sea salt or kosher salt, and black pepper is also optional.)
Pat each scallop dry with a paper towel so they sear nicely when cooked.
Heat a large skillet over medium-high heat on your stove top, add a tablespoon of olive oil then add the scallops. Ensure you are using a nonstick pan. Once the scallops are in the skillet, try not to move them until both sides of the scallops form a nice brown crust. This will take about 2-3 minutes per side.
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 the butter.
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.
FAQ: Scallops in Apricot Sauce
- Can I add some extra flavor to the Cilantro Lime Rice? Absolutely! For an extra zing, try adding finely chopped green onion to the rice. It’ll give a nice, sharp contrast to the zesty lime and the fragrant cilantro.
- Is there a way to make this dish a bit spicier? Yes, if you enjoy a little heat, sprinkle some red pepper flakes into the apricot sauce while cooking. This will introduce a gentle warmth to the sweet and tangy flavor of the sauce.
- How can I make this recipe healthier? This dish is already on the healthier side with its focus on lean protein and fresh ingredients. To enhance its nutritional profile, you could serve it with brown rice instead of white for added fiber. Also, consider using low-sodium soy sauce to reduce the salt content.
- Can I use frozen scallops for this recipe? Yes, you can use frozen scallops. Just make sure to thaw them completely and pat them dry to remove excess moisture. This step is crucial for achieving that perfect sear.
- What if I don’t have apricot jam? No apricot jam? No problem. You can substitute it with peach or mango preserves for a similar sweet and fruity flavor profile.
- Can this dish be made in advance? It’s best enjoyed fresh. However, you can prepare the cilantro lime rice ahead of time and reheat it when serving. The scallops should ideally be cooked just before eating to maintain their delicate texture.
- What are some other garnishes I could use? Garnishing with fresh herbs like parsley or a sprinkle of sesame seeds can add a nice touch. A wedge of lime on the side also works well for those who might want an extra squeeze of citrus.
More Copycat Recipes
If you love restaurant favorites, I’ve recreated Carabba’s herby-garlicky bread dip and Applebee’s Oriental Chicken Salad. Let us know what you think of this scallops recipe by leaving a reply in the comments!
Scallop with Apricot Sauce
Ingredients
FOR THE SCALLOPS
- 16 large sea scallops or more
- 1 tablespoon olive oil
- 1 1/2 teaspoons grated or finely minced ginger
- 1/2 cup apricot jam, jelly or preserves
- 1 tablespoon soy sauce
- 2 tablespoons unsalted butter
- 1-2 tablespoons water
- salt and pepper
FOR THE CILANTRO LIME RICE
- 1 cup long grain rice
- 1/4 cup finely minced cilantro
- 1/2 teaspoon lime zest
- 1 tablespoon lime juice
- 1 tsp salt
Instructions
- Wash the rice, then cook the rice according to package instructions. This should take about 20 minutes. When the rice is cooked, gently mix in the cilantro, lime zest, lime juice and salt.
- Arrange the scallops on a plate and pat both sides very dry with paper towel. Excess moisture will cause the scallops to steam instead of sear. Season both sides of each scallop with salt and pepper.
- Heat a large non-stick frying pan over medium-high heat. Add the olive oil to the pan then add scallops in a single layer and cook 2 minutes until well browned, then carefully flip. Cook the second side for 30 seconds, until a golden brown crust forms and the centers are slightly translucent. Transfer the scallops to a clean plate to hold.
- Return pan to medium heat and add ginger and cook about 15 seconds until fragrant. Careful not to burn the ginger! Add apricot jam and soy sauce, stir until combined and heated through. Add in the butter and stir to melt. If the sauce is too thick, stir in 1-2 tablespoons of water to thin the sauce. Turn off heat.
- Serve scallops over rice with a drizzle of apricot sauce.
Nutrition
Scallop with Apricot Sauce
Ingredients
FOR THE SCALLOPS
- 16 large sea scallops or more
- 1 tablespoon olive oil
- 1 1/2 teaspoons grated or finely minced ginger
- 1/2 cup apricot jam, jelly or preserves
- 1 tablespoon soy sauce
- 2 tablespoons unsalted butter
- 1-2 tablespoons water
- salt and pepper
FOR THE CILANTRO LIME RICE
- 1 cup long grain rice
- 1/4 cup finely minced cilantro
- 1/2 teaspoon lime zest
- 1 tablespoon lime juice
- 1 tsp salt
Instructions
- Wash the rice, then cook the rice according to package instructions. This should take about 20 minutes. When the rice is cooked, gently mix in the cilantro, lime zest, lime juice and salt.
- Arrange the scallops on a plate and pat both sides very dry with paper towel. Excess moisture will cause the scallops to steam instead of sear. Season both sides of each scallop with salt and pepper.
- Heat a large non-stick frying pan over medium-high heat. Add the olive oil to the pan then add scallops in a single layer and cook 2 minutes until well browned, then carefully flip. Cook the second side for 30 seconds, until a golden brown crust forms and the centers are slightly translucent. Transfer the scallops to a clean plate to hold.
- Return pan to medium heat and add ginger and cook about 15 seconds until fragrant. Careful not to burn the ginger! Add apricot jam and soy sauce, stir until combined and heated through. Add in the butter and stir to melt. If the sauce is too thick, stir in 1-2 tablespoons of water to thin the sauce. Turn off heat.
- Serve scallops over rice with a drizzle of apricot sauce.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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This is so creative.
Jaden, being a longtime opponent of not setting off the smoke detector and deep-frying chicken wings, let me explain that the first weapon in your arsenal is a mid-sized box fan that will fit in your kitchen window. Set to to draw air out of your kitchen, (and make your whole neighborhood hungry!) and the smoke detector won’t go off. I’ll even do this in January (sub-zero conditions) and blame the local restaurants. Smoke detectors won’t go off. I did 50 pounds of chicken wings one time, so I’m sure. A good box fan, got at end-of-season, is maybe $10.
Wow… I’m blown away at how well the apricot sauce went with the scallops. Great recipe!
Very good recipe. it’s fantastic.
wasn’t sure about trying this recipe (scallops w apricot sauce) but was pleasantly surprised when I tasted it , only had a lemon at the time but a very tasty recipe .
Thanks so much Adrian!
I tried this recipe and it turned out great. Thanks Jaden!
Thanks so much Warren! – jaden
These look amazing Jaden! I hope my rendition comes close to yours, want to make these for my wife and myself next date night. Thanks for the recipe!
I can’t wait to make this for my daughters !! It looks so delicious and I needed more recipes because we don’t eat meat anymore. So thank you very much.
Hey, why is ginger part of the recipe? Apologies if my question sounds dumb. But my sister prepares scallops without ginger and I was wondering if I could leave it out.
Yes you can leave it out. – Jaden
Hi I made the recipe for scallops with apricot sauce and they were the hit of the dinner party.thanks you for this great recipe
Sounds so yummy
Wow… I’m blown away at how well the apricot sauce went with the scallops. Great recipe! I’m also wondering what else I could pair the apricot sauce with, because it was extremely good.
I love the apricot sauce! Thank you for the recipe!
In things needed there is butter. What is that for?
Sorry about that! I’ve fixed recipe.
I love this recipe. Lucas Ferguson we like the sauce over rice pilaf, it’s also good with chicken cut up and cooked with some rosemary, thyme, salt and pepper. Instead of water I use a little white wine to thin the sauce. Thank you Jaden.
Thanks so much!!!! -Jaden
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!
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
Terri, You could substitute cilantro with fresh parsley or even fresh basil.
Sounds wonderful…I will be making this very soon!
The scallop recipe sounds yummy, but I’m not a fan of cilantro. Can you suggest a substitution?
I used sweet basil.
wow its more like a chunk of beef. very interesting meal i think the sauce is the best finale.
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.
0-0 Lovely and delicious looking except…i don’t think I’ve ever seen such huge scallops…where can I buy them?
I think the size of the scallops depend on where you live, because I don’t believe you can buy them in the non coastal super markets. I am fortunate to live in Delaware and buy from folks who come up from Virginia with North Carolina seafood. The ones I buy from them are huge, dry scallops. Or, if you don’t live along the coast, perhaps a store like Whole Foods would have them. But please remember to always buy the un brined, dry scallops for best results. Hope this helps.
Those look like the most perfect scallops I’ve ever seen. I hope I can do them justice!
What a lovely combination! Scallops are heaven to me – and yours look perfectly seared!
I do not like scallops, so what else can you use this apricot sauce for ???? Sounds great…..
Scallops and apricot sauce! What a lovely combination
Ahhhh, the boy would LOVE this! He hearts scallops.
The scallops look PERFECT! :)seared scallops…yum!
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!