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Farmers Almanac
The 2014 Farmers Almanac
Farmers' Almanac

Zesty Scallops

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Zesty Scallops

1/3 cup lime juice
The zest of one lime
1/4 cup orange juice (approximately … just the juice of 1 orange)
1/2 teaspoon garlic, minced
1 tablespoon olive oil
4 tablespoons butter (2 tablespoons to sauté, 2 to glisten the sauce)
1/2 tablespoon honey
1/4 teaspoon fresh ginger
1/2 tablespoon fresh cilantro, chopped fine
Salt
Pepper

Directions:
You will need a non-stick large fry pan that is very hot. Add the tablespoon of olive oil and 2 tablespoons butter.

Place the scallops flat-side down in the hot pan. Don’t overcrowd the pan, or you’ll lower the pan temperature, causing the scallops to be steamed rather than seared.

Another important tip: Once you’ve placed the scallops in the pan, don’t touch them! I know you’ll have a little voice in your head telling you to check them, or to move them around — but DON’T! If you give in to that little voice, all you’ll be doing is preventing the scallops from forming the nice brown crust that you want.

Because scallops vary in thickness, as do pan temperatures and so on, it’s not easy to pinpoint an exact cooking time. But after a couple of minutes, it’s OK to peek underneath. If you see a nice, caramel-colored crust on the underside, they’re ready to flip. Cook for 1 more minute, or 2 if the scallops are very large. One of the easiest things in the world to do is to overcook scallops, so you need to be very careful and attentive to the task at hand. The scallops should be removed from the pan and served while their centers are still slightly translucent (you can check this by viewing them from the side), because they’ll continue to cook after you take them off the heat.

They should still be quite springy if you press them with your thumb. If they are very firm or stiff, they’re already overcooked.

Scallops start to turn rubbery if you wait too long to serve them, so get them on the plate right away with the beautiful caramel-colored crust facing up and start the sauce immediately!

Directions for Zesty Lime Sauce:
In the pan where you seared the scallops, add the garlic and sauté just a minute. Then add the orange juice, lime juice, zest, honey and ginger, and reduce on medium heat for 3-4 minutes to reduce. Add in the cilantro, salt and pepper if needed and butter to glisten the sauce. Pour over your waiting scallops and enjoy!

3 comments

1 souljourner { 08.12.14 at 11:39 am }

Sounds delish…going to the fish market this weekend.

2 Janet { 07.16.14 at 12:57 am }

I will fix these this week/end can;t wait, Thank you for sharing this recipe

3 Lynne { 10.14.13 at 11:01 am }

Nice recipe easy and tasty

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.