Seared Sea Scallops in Mandarin Sauce

READY IN: 20mins
Rita~
Recipe by Satyne

taken from here http://conversationalmandarin.com/article/delicious-seafood-recipes.html so i could save it all into the one spot. edit. have now tested and is very yummy. Could use a touch of chili or paprika to add some spice, will try that next time.

Top Review by Rita~

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

Ingredients Nutrition

Directions

  1. Start on the rice, prepare as standard.
  2. Heat up olive oil in medium sauté pan at a medium flame.
  3. Sear scallops on both sides until lightly browned.
  4. Add your chopped onions, garlic & mandarin oranges and stir while cooking for 1 ½ minutes.
  5. Then add sweet vermouth and reduce to a low flame.
  6. Add mandarin juice, shallots, and wedge of lemon and let stand for 1 minute.
  7. Add cold butter and stir for 2 minutes.
  8. Add a touch of Salt, Pepper and Parsley to taste.
  9. Serve and Enjoy!

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