Scallops with Ginger Lime Marinade will make you look like a hero. Amazing fare. Tangy, spicy and sweet sauce. So so easy.
So simple, in fact, you’ll want to add it to your recipe repertoire. Your friends and family will think you are amazing. Don here, with a quick meal idea. There’s just one trick.
The first time I made these Scallops with Ginger Lime Marinade, Lois and I were bored with the usual Saturday night fare. It was snowing a blizzard outside so we weren’t going to venture out. Lois found scallops in the freezer and suggested we have those with brown rice and peas. I wanted to add some zip to the meal and thought a lime and ginger combination would be the key. And it was!
What’s the Trick?
As the scallops thawed, I threw together the marinade. That took less than 10 minutes. Refrigerate for an hour. Another 10 minutes of cooking, and you are in for a treat. The marinade can be used with other fish like salmon, or with chicken or pork. But here’s the trick…sauté your scallops for just 2 minutes a side or they will get rubbery. Now get cooking!
What You Need
You’ll need measuring spoons and a small bowl, knife, a small whisk, small grater, a flat bowl or casserole dish, small pot, and a sauté pan. But what you really want are some nice wine glasses, right?
Scallops with Ginger Lime Marinade Recipe
Scallops with Ginger Lime Marinade
A bit spicy and a bit sweet, these scallops are super delicious.
- 7-8 large scallops (fresh if you can get them but frozen and thawed is OK too)
- 1 tablespoon light soy sauce
- 2 tablespoons lime juice
- 2 cloves garlic minced (about 1/2 teaspoon)
- 1 tablespoon peeled and grated fresh ginger
- 1 teaspoon sesame oil (or olive oil)
- 1 pinch red pepper flakes (about 1/4 teaspoon)
- 1 teaspoon honey
- 1 tablespoon unsalted butter
Place the thawed scallops in a dish that will accommodate them all laying flat in a single layer. If they snuggle up next to one another that’s OK.
Mix all the remaining ingredients except the butter together and pour the marinade over the scallops.
Cover the container and place it in the refrigerator, letting it marinate for an hour or so.
Separate Scallops and Marinade & Cook the Marinade
Pour the marinade off the scallops into a medium saucepan. Set the scallops aside.
Cook the marinade over medium heat until it is reduced by half, about 7-10 minutes.
Turn the heat to low to keep the sauce warm.
Sauté the Scallops
Melt the butter in a medium hot skillet.
Place the scallops in the skillet so they are not touching one another.
Brown the scallops on one side (about 2 minutes).
Turn them over to brown the other side (about 2 minutes). Do not overcook or they will be rubbery.
Put it Together & Serve
- Remove the scallops to a warm platter and spoon the reduced marinade over them.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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