Fried Scallops With Citrus Ginger Sauce Recipe #168067
Easy to make, and quite elegant.
by Denver cook
25 min | 20 min prep
SERVES 4
- 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 1/2 lbs sea scallops (halved or quartered if large, rinsed and drained well)
- 1 1/2 cups cornstarch
- 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.
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5 stars