Citrus Sesame Scallops
Citrus Sesame Scallopss
Citrus Sesame Scallops is a Japanese recipe categorized as main course, with 15 min of prep, 10 min of cooking, and 25 min total. It yields 4 servings.
Nutritional Information
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 244 kcal | 12% |
| Protein | 25 g | 50% |
| Fat | 12 g | 18% |
| Fiber | 0.5 g | 1% |
| Sodium | 375 mg | 16% |
Ingredients
- 1 lb large sea scallops, side muscles removed (450g)
- 1/2 teaspoon kosher salt (3g)
- 1/4 teaspoon black pepper (0.5g)
- 1 tablespoon neutral oil (15mL)
- 2 tablespoons low-sodium soy sauce (30mL)
- 1 tablespoon honey (21g)
- 2 tablespoons fresh orange juice (30mL)
- 1 tablespoon fresh lemon juice (15mL)
- 1 teaspoon finely grated orange zest (2g)
- 1 teaspoon grated fresh ginger (5g)
- 2 garlic cloves, minced (6g)
- 1 tablespoon rice vinegar (15mL)
- 1 teaspoon toasted sesame oil (5mL)
- 1 tablespoon toasted sesame seeds (9g)
- 2 green onions, thinly sliced
Utensils
- Large skillet
- Small mixing bowl
- Whisk
- Tongs
- Microplane grater
- Chef’s knife
- Measuring spoons
Step by Step Instructions
- Pat the sea scallops very dry, remove any side muscles, and season them with the kosher salt and black pepper.
- Whisk the soy sauce, honey, orange juice, lemon juice, orange zest, ginger, garlic, rice vinegar, and toasted sesame oil in a small bowl.
- Heat the neutral oil in a large skillet over medium-high heat until shimmering.
- Arrange the scallops in one uncrowded layer and sear without moving for about 2 minutes, until deeply golden.
- Turn the scallops and cook for 1 to 2 minutes more, until their centers are pearly and reach 125°F to 130°F (52°C to 54°C); transfer them to a clean plate.
- Pour the clean citrus-sesame glaze into the skillet and boil for 1 to 2 minutes, until glossy and lightly thickened.
- Return the scallops and their juices to the skillet and turn them through the glaze for no more than 30 seconds.
- Finish the Citrus Sesame Scallops with the toasted sesame seeds and sliced green onions and serve immediately.
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Citrus Sesame Scallops into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Citrus Sesame Scallops gently in a covered skillet over low heat with a small splash of water, broth, or the original sauce to protect its moisture. Turn or stir carefully, stop as soon as the leftovers reach 165°F (74°C), and serve immediately to limit overcooking.
Practical Cooking Notes
paper towels, small bowl, whisk, measuring tools, large heavy skillet, tongs, instant-read thermometer.
Seafood should be opaque and firm rather than translucent; avoid extended cooking once that cue is reached.
Prep time: 15 minutes. Cook time: 10 minutes. Total time: 25 minutes. Timing reflects the listed method; begin checking at the recipe's objective doneness cue.
Cooking Questions & Helpful Tips
How do I obtain a deep scallop crust?
Remove the side muscles, dry the scallops thoroughly, preheat the skillet, and leave space between them. Do not move the first side until a golden crust forms.
What can replace toasted sesame oil?
Omit the 1 teaspoon sesame oil and increase the toasted sesame seeds from 1 tablespoon to 1 1/2 tablespoons. Do not replace it with a full teaspoon of raw tahini, which can make the glaze cloudy.
Can I make the glaze ahead?
Yes. Whisk the soy sauce, honey, citrus juices and zest, ginger, garlic, vinegar, and sesame oil up to two days ahead and refrigerate covered. Boil it only after searing the scallops.
What should I serve with the scallops?
Steamed short-grain rice, sesame-dressed snap peas, or quickly sautéed bok choy complement the citrus glaze without masking the scallops.
Variations & Serving Suggestions
- Omit sesame oil and increase toasted sesame seeds to 1 1/2 tablespoons.
- Replace orange juice with equal-volume mandarin juice.
- Replace scallops with 1 pound peeled large shrimp and cook the shrimp to 145°F (63°C).
Citrus Sesame Scallopss pairs briny scallops with a honeyed citrus-soy glaze and toasted sesame for a glossy, aromatic finish that sings of sweet, tangy, and umami notes. Make it when you want a quick yet elegant weeknight dinner that looks restaurant-worthy but takes mere minutes at the stove. It’s ideal for busy cooks craving a refined seafood course that feels special enough for a date night yet effortless for everyday indulgence.
- Substitutions: Swap scallops for large shrimp or halibut steaks and trade the sesame oil for toasted coconut oil plus a teaspoon of white miso to keep the glaze savory and glossy.
- Serving suggestion: Serve the seared scallops over coconut jasmine rice with charred broccolini, drizzle the citrus-soy glaze tableside, and finish with toasted sesame seeds and microgreens to echo the pan-Asian notes.
- Citrus fact: A splash of grapefruit or blood orange juice brightens the honeyed glaze, balancing the toasted sesame’s richness for a perfectly singing contrast.
- Explore more: Browse our seafood recipes for complementary sides and sauces that keep the celebration going.
About This Recipe
Citrus Sesame Scallopss is a sesame scallops recipe that feels like a moonlit stroll along a salt-bright waterfront. Briny sea scallops meet a lacquer of honey, fresh citrus, and a kiss of sesame that blazes with aroma as they sear. The technique is simple, but the effect is dazzling: a caramelized crust that gives way to tender, almost buttery centers, finished with a glossy glaze that whispers of soy, garlic, and ginger.
It reads as an elegant weekday supper and a stylish weekend centerpiece, a dish that travels well from kitchen to table and travels across cultures with the ease of a good melody. The citrus notes brighten the savor, while the sesame seeds hint at warmth and depth, making every bite feel both familiar and a little adventurous.
- Texture goal: Pat scallops dry and sear over high heat to lock in moisture while forming a nutty crust that echoes the sesame glaze.
- Flavor arc: A honeyed citrus-soy glaze starts bright, deepens with ginger and garlic, and finishes glossy with sesame seeds and green onions.
- Speed score: Scallops need only a few minutes per side, making this recipe a fast, elevated option for date nights or celebratory weeknights.
- Global thread: The dish marries West Coast seafood traditions with East Asian glaze rituals, so it pairs beautifully with both sashimi-style sides and bistro greens.
- Beverages: A glass of dry white wine, such as Sauvignon Blanc or crisp Riesling, mirrors the dish’s bright citrus while cutting through the honeyed glaze, while a light, mineral sake or a cold crisp beer keeps the sip refreshing.
- Sides: Jasmine rice or fluffy pearl couscous soaks up every glossy drop, and blanched greens like bok choy or snap peas add a satisfying crunch that echoes the sesame finish.
- Heat options: For a more daring nocturne, sprinkle a whisper of red pepper flakes or drizzle chili oil without overpowering the citrus balance.
- Sesame seeds travel well beyond the kitchen, threading through trade routes that shaped global flavors, and their toasty crunch is instantly recognizable in many cuisines.
- Sesame oil’s aroma is a telltale sign of a dish that knows how to finish with both warmth and brightness, a nuanced contrast that elevates seafood rather than masking it.
- Citrus glaze has long been used to cut the brine of seafood and to bring an uplifting fragrance, making this pairing feel timeless and modern at once.
- For variations, substitute a splash of yuzu or tamarind for a different citrus profile, or add finely sliced scallions for an extra green lift.
- Substitutions: Swap the scallops for large shrimp, halibut medallions, or chicken tenders if keeping them thin—maintain the glaze by using toasted coconut oil plus a touch of white miso in place of sesame oil for a different but complementary umami boost.
- Serving suggestions: Serve the scallops on coconut jasmine rice or soba noodles, scatter pickled cucumber ribbons, and finish with microgreens or pomegranate seeds; pair the meal with bright sides from our side dish collection to celebrate every glossy drop.
- Flavor tip: Keep chopstick-friendly garnishes like black sesame seeds, scallions, or thin citrus slices nearby so each guest can customize the finishing flavor and texture right at the table.