Wok-Seared Scallops with Tangerine Sauce

Name: Wok-Seared Scallops with Tangerine Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 small carrot, thinly sliced on the diagonal; 1 teaspoon chile-garlic paste; 1 teaspoon cornstarch; 1 teaspoon dark brown sugar; 1 teaspoon very finely chopped fresh ginger; 1 large garlic clove, very finely chopped; 1 Tbsp hoisin sauce; 1 Tbsp red wine vinegar; 4 servings Salt; 454 grams sea scallops; 1 Tbsp soy sauce; 3 Tbsps tangerine juice, plus 1 tablespoon minced tangerine zest; 3 Tbsps vegetable oil; 4 water chestnuts, finely chopped (optional); 1 medium yellow squash, halved lengthwise and thinly sliced crosswise on the diagonal; 1 medium zucchini, halved lengthwise and thinly sliced crosswise on the diagonal

Wok-Seared Scallops with Tangerine Sauce

This recipe serves 4. One serving contains 143 calories, 2g of protein, and 11g of fat. Head to the store and pick up carrot, chile-garlic paste, ginger, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a large bowl, mix the cornstarch with 1/2 teaspoon of salt.

Ingredients you will need

Corn Starch

Salt

Equipment you will use

Bowl

Add the scallops and toss to coat.

Ingredients you will need

Scallops

In a small bowl, mix the tangerine juice with the hoisin sauce, vinegar, soy sauce, brown sugar and chile-garlic paste. In another small bowl, combine the tangerine zest with the chopped garlic and ginger.

Ingredients you will need

Tangerine Juice

Garlic Paste

Hoisin Sauce

Brown Sugar

Soy Sauce

Tangerine

Vinegar

Garlic

Ginger

Chili Pepper

Equipment you will use

Bowl

In a wok, heat 1 1/2 tablespoons of the oil over high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Wok

Add the scallops in a single layer and cook without stirring until they are golden on the bottom, about 3 minutes. Turn and cook until the scallops are firm, about 1 1/2 minutes longer.

Ingredients you will need

Scallops

Transfer the scallops to a plate.

Ingredients you will need

Scallops

Add the remaining 1 1/2 tablespoons of oil to the wok along with the tangerine zest mixture and cook until fragrant, about 30 seconds.

Ingredients you will need

Tangerine

Cooking Oil

Equipment you will use

Wok

Add the zucchini, squash, carrot and water chestnuts and cook until the vegetables are crisp-tender, about 4 minutes. Stir the tangerine sauce and add it to the wok. Cook the sauce until slightly thickened, about 30 seconds. Return the scallops to the wok, stirring just until heated through, and serve.

Ingredients you will need

Water Chestnuts

Vegetable

Tangerine

Scallops

Zucchini

Carrot

Squash

Sauce

Equipment you will use

Wok

Equipment

Bowl

Wok

Ingredients

Servings:

1small

carrot, thinly sliced on the diagonal 1teaspoon

chile-garlic paste 1teaspoon

cornstarch 1teaspoon

dark brown sugar 1teaspoon

very finely chopped fresh ginger 1large

garlic clove, very finely chopped 1Tbsp

hoisin sauce 1Tbsp

red wine vinegar 4servings

Salt 454grams

sea scallops 1Tbsp

soy sauce 3Tbsps

tangerine juice, plus 1 tablespoon minced tangerine zest 3Tbsps

vegetable oil 4

water chestnuts, finely chopped (optional)1medium

yellow squash, halved lengthwise and thinly sliced crosswise on the diagonal 1medium

zucchini, halved lengthwise and thinly sliced crosswise on the diagonal

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.