Ginger-Infused Seared Scallops
Experience the exquisite taste of perfectly seared scallops in just two minutes with this quick and easy recipe. Paired with a delightful ginger marmalade sauce and a splash of white wine, these scallops make for an impressive entrée or a sophisticated appetizer. Garnished with fresh herbs, this dish is not only delicious but also beautifully presented, making it perfect for any gathering or special occasion. Enjoy the vibrant flavors of Australia in each bite!
4
Servings
N/A
Calories
4
Ingredients
Ingredients
Scallops
24 (Good sized, cleaned and patted dry)
White wine
1 (Dash)
Olive oil
1 (Tablespoon)
Ginger marmalade
1 (Tablespoon (or any preferred marmalade))
Instructions
1
Heat the olive oil in a sauté pan over medium-high heat until shimmering.
2
Carefully add the scallops to the pan, ensuring they are not overcrowded. Sear each scallop for about 15 seconds on each side until they develop a golden crust.
3
Once cooked, remove the scallops from the pan and place them on a warm plate to keep them heated while you prepare the sauce.
4
In the same pan, add a dash of white wine and deglaze the pan by scraping up any browned bits, letting it simmer for about 10 seconds.
5
Stir in the ginger marmalade, swirling the pan gently until the sauce begins to bubble and thicken slightly.
6
Pour the ginger sauce over the seared scallops and finish with a sprinkle of fresh herbs like tarragon, chives, or coriander for garnish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Ginger-Infused Seared Scallops?
They are a quick and elegant Australian dish featuring scallops seared until golden and finished with a ginger marmalade and white wine sauce.
How many scallops are needed for this recipe?
The recipe requires 24 good-sized, cleaned scallops.
What is the total number of servings?
This recipe serves 4 people.
How long do I sear the scallops?
Sear each scallop for approximately 15 seconds on each side.
What type of oil should be used for searing?
The recipe calls for one tablespoon of olive oil.
How should I prepare the scallops before cooking?
The scallops should be cleaned and patted dry to ensure they develop a proper crust.
What heat level is best for the pan?
Heat the olive oil over medium-high heat until it is shimmering.
What is the purpose of deglazing the pan?
Deglazing with white wine helps scrape up the flavorful browned bits from the scallops to incorporate into the sauce.
What type of wine is used in the sauce?
The recipe uses a dash of white wine.
How do I make the ginger sauce?
After deglazing with wine, stir in ginger marmalade and swirl until it bubbles and thickens.
Can I use a different type of marmalade?
Yes, while ginger is recommended, you can use any preferred marmalade.
What is the recommended garnish for this dish?
Fresh herbs such as tarragon, chives, or coriander are recommended for garnish.
How many ingredients are in this recipe?
There are 4 main ingredients: scallops, white wine, olive oil, and ginger marmalade.
Is this dish served as an appetizer or a main?
It can be served as either a sophisticated appetizer or an impressive entrée.
How do I keep the scallops warm while making the sauce?
Place the cooked scallops on a warm plate while you prepare the ginger sauce in the same pan.
How long should the wine simmer before adding marmalade?
The white wine should simmer for about 10 seconds.
What is the key to a perfect sear on a scallop?
Ensure the scallops are patted dry and the pan is medium-high heat to create a golden crust quickly.
How do I avoid overcrowding the pan?
Carefully place the scallops in the pan with enough space between them; cook in batches if necessary.
What is the origin of this recipe's style?
The recipe is categorized as Australian cuisine.
Is this a quick recipe to prepare?
Yes, the scallops cook in just 30 seconds total, making it extremely fast.
What flavor does the ginger marmalade provide?
It provides a sweet and spicy flavor profile that complements the delicate scallops.
How many scallops are in a single serving?
There are approximately 6 scallops per serving.
Can I use frozen scallops?
Yes, but ensure they are completely thawed and patted very dry before searing.
What type of pan is recommended?
A sauté pan is recommended for this recipe.
Can I substitute the white wine?
You can use a splash of lemon juice or seafood stock if you prefer to avoid alcohol.
How do I know the sauce is finished?
The sauce is ready when it begins to bubble and thickens slightly.
What is the texture of the scallops supposed to be?
They should have a golden exterior crust and be tender and opaque on the inside.
Is this recipe suitable for special occasions?
Yes, its sophisticated presentation and flavors make it perfect for gatherings or celebrations.
What should I look for when buying scallops?
Look for good-sized, clean scallops that have been properly handled.
Can I prepare the sauce in advance?
Because the sauce relies on the pan drippings from the scallops, it is best made fresh in the same pan immediately after cooking the scallops.