Asian Orange Pan-Seared Scallops

0 - Paleo, 5 - Seafood - Fri

Prep Time: 5 min Cook Time: 20 min Difficulty: Easy Servings: 2

Ingredients

1 lb large wild scallops

sea salt and black pepper to taste

garlic powder

2 tbsp butter, ghee, or coconut oil

1 orange, zest


- deglazing liquid -


2 tbsp coconut aminos

2 tbsp freshly squeezed orange juice

1 tbsp warm water

1 tbsp butter or coconut oil

Directions

pg. 304
--

1. Lay the scallops on a paper or cloth towel and pat them on each side to remove excess moisture. Sprinkle both sides lightly with sea salt, black pepper, and a few pinches of garlic powder.

2. Melt the butter, ghee, or coconut oil in a stainless steel skillet or a well-seasoned cast iron pan over medium-high heat, and place the scallops into the hot pan, allowing at least 1 inch of room between them. Allow the scallops to sear for approximately 2-3 minutes before turning to sear the other side or until they are white all the way through and no longer translucent. Cooking time will vary with the thickness.

3. While the scallops are cooking, combine the deglazing liquid ingredients in a bowl.

4. After removing from the pan, turn the heat to high and pour in the deglazing liquid.

Deglazing is the process of pouring liquid into a very hot pan that has flavor filled bits seared to the bottom of it. Use a whisk to remove the seared bits from the pan to flavor the sauce.

5. Reduce the remaining liquid over high heat for 2-3 minutes.

6. Remove the scallops from the pan to serve, and spoon about 1/2 teaspoon of the sauce over each scallop, garnishing with orange zest.