I am partial to the quick sauce for this dish made with scallops or shrimp. The tangy citrus cuts the sweetness of the seafood and turns this into a pretty spectacular meal. Don’t skip toasting the sesame seeds. It takes only a minute and really adds a lot flavor.
Serves 4
Sesame-Orange Scallops
Ingredients:
2 teaspoons white sesame seeds
2 teaspoons cornstarch
2 cups orange juice
20 large sea scallops (substitute large shrimp, peeled and cleaned)
Kosher salt and freshly ground black pepper
3 tablespoons canola oil
2 tablespoons peeled, minced ginger
2 garlic cloves, minced
2 teaspoons grated orange zest (optional)
2 tablespoons soy sauce
1/4 teaspoon dried red pepper flakes
2 tablespoons chopped cilantro
Directions:
In a small dry pan, spread the sesame seeds in a single layer and cook over medium heat for about 1 minute, or until they turn golden brown and are fragrant. Remove from the heat and set aside to cool.
Whisk the cornstarch into the orange juice until smooth.
Season the scallops with salt and pepper.
Heat the oil in a medium sauté pan over high heat until smoking. Sear the scallops for 2 to 3 minutes on each side. Don’t move them around too much, giving the scallops a chance to caramelize. (If cooking shrimp, let them cook until they turn pink.) Transfer the scallops to a serving platter and set aside.
Reduce the heat under the skillet to medium. Add the ginger and garlic to the pan and cook, stirring constantly, for about 30 seconds. Pour the orange juice mixture and orange zest, if using, into the pan and add the soy sauce and red pepper flakes. Bring to a boil over high heat and cook for 3 to 4 minutes or until the sauce is thickened and slightly reduced.
Gently stir the cilantro and reserved sesame seeds into the sauce and when nicely mixed, pour over the scallops or shrimp. Season with salt and pepper and serve right away.