Fried Scallops With Citrus Ginger Sauce

Recipe by Denver cooks
READY IN: 25mins


  • 6
    tablespoons fresh lemon juice
  • 3
    tablespoons fresh orange juice
  • 1
    tablespoon fine julienne of peeled fresh gingerroot
  • 1
    tablespoon cornstarch
  • 1
    tablespoon oriental sesame oil (available at most supermarkets and specialty food shops)
  • 2
    teaspoons salt
  • 1 12
    lbs sea scallops (halved or quartered if large, rinsed and drained well)
  • 1 12
  • vegetable oil (for deep frying)


  • Make the sauce: In a small bowl stir together the lemon juice, orange juice, ginger root, cornstarch, sesame oil and salt.
  • Dredge the scallops in the cornstarch, coating them well and shaking off the excess.
  • In the fryer, heat the oil to 370º F. Fry the scallops in the basket, in batches, for 1 ½ to 2 minutes or until they are golden, transferring them as they are fried to a large skillet. Stir the sauce, pour it over the scallops, and bring it to a boil, stirring.
  • Simmer the mixture, stirring to coat the scallops with the sauce, for 30 seconds to 1 minute, or until the sauce is thickened and the scallops are heated through.