Scallop with Apricot Sauce
Scallop with Apricot Sauce takes around 30 minutes from beginning to end. This recipe serves 4. This side dish has 307 calories, 15g of protein, and 8g of fat per serving. For $1.84 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. It is brought to you by Steamy Kitchen. This recipe is liked by 81 foodies and cooks. If you have lime zest, cilantro, lime juice, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. With a spoonacular score of 53%, this dish is good. If you like this recipe, you might also like recipes such as Scallop with Mustard Miso Sauce, Scallop Sauté with Miso Sauce, and Salmon and Scallop Skewers With Romesco Sauce.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 25 minutes
Ingredients:
1/2 cup apricot jam
1/4 cup chopped cilantro
1 1/2 teaspoons grated or finely minced ginger
1 lime
1 tablespoon lime juice
1/2 teaspoon lime zest
2 tablespoons olive oil
1 cup rice grains + water to cook
salt and pepper
12 large scallops, patted dry
1 tablespoon soy sauce
1-2 tablespoons water
Equipment:
frying pan
Cooking instruction summary:
1. Cook the rice according to package instructions then toss with cilantro, lime zest and lime juice.2.Heat a large non-stick frying pan over medium-high heat. Season both sides of each scallop with salt and pepper. Add 1 tablespoon of olive oil to the pan then add scallops and cook 1-2 minutes on both sides, until a golden brown crust forms and the centers are slightly translucent.3. Add 1 tablespoon of olive oil to a medium skillet. Add ginger and cook about 30 seconds until it begins to brown. Add jam and soy sauce, stir until combined and heated through. If the sauce is too thick, stir in 1-2 tablespoons of water to thin the sauce.4. Serve scallops over rice with a drizzle of apricot sauce and a spritz of fresh lime juice.
Step by step:
1. Cook the rice according to package instructions then toss with cilantro, lime zest and lime juice.
2. Heat a large non-stick frying pan over medium-high heat. Season both sides of each scallop with salt and pepper.
3. Add 1 tablespoon of olive oil to the pan then add scallops and cook 1-2 minutes on both sides, until a golden brown crust forms and the centers are slightly translucent.
4. Add 1 tablespoon of olive oil to a medium skillet.
5. Add ginger and cook about 30 seconds until it begins to brown.
6. Add jam and soy sauce, stir until combined and heated through. If the sauce is too thick, stir in 1-2 tablespoons of water to thin the sauce.
7. Serve scallops over rice with a drizzle of apricot sauce and a spritz of fresh lime juice.
Nutrition Information:
covered percent of daily need
