Scallop with Apricot Sauce

Jaden

5 from 11 votes

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Prep Time 5

Cook Time 25

Total Time 30

Course Main Course

Cuisine American

Servings people

Calories 367 kcal

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

Calories: 367kcalCarbohydrates: 59gProtein: 11gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 29mgSodium: 1084mgPotassium: 223mgFiber: 1gSugar: 13gVitamin A: 307IUVitamin C: 4mgCalcium: 27mgIron: 1mg