2 Reviews

Yummy good. I towel dried the scallops very well. Then I did a very light coat of flour salt pepper and a pinch of sugar for more of a crispness. If you can find dry scallops no need for the flour. I did brown the scallops removed them to make the sauce the added them back to the sauce just to warm. Didn`t want to overcook them.
I did use fresh clemintines, white wine in place of the vermouth. I did add the lemon but see no need for it. And the directions # 6
Add mandarin juice, green onions, and wedge of lemon and let stand for 1 minute. No Green onions in the ingredients. Between the onion and scallots no need for the green onions.
Cheers! made for the Lively Lemon Lovelies of ZWT #8

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Rita~ August 08, 2012

if you like sweet and sour shrimp i think you will like this .i used canned manderin oranges and blintzed some up in blender. made a great sauce for the rice. made this for one. used little scallops and just poached them in the juice it was fast . made this with Fiesta-Style Scallops a yin and yang kinda look made for zaar world tour 8

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Dienia B. August 08, 2012
Seared Sea Scallops in Mandarin Sauce