Roasted Scallops with Ginger
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Medium
Succulent sea scallops kissed with caramelized edges and infused with warming ginger, finished with a bright citrus and soy glaze that dances across the plate.
Ella x
Ingredients
- 16large sea scallops(patted dry with paper towels)
- 3 tablespoonsfresh ginger(minced)
- 3garlic cloves(minced)
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 1 tablespoonhoney
- 2 tablespoonsfresh lime juice
- 3 tablespoonsolive oil(divided)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 teaspoonsesame oil
- 2green onions(sliced for garnish)
- 1 tablespoonsesame seeds(for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). While it heats, combine minced ginger, garlic, soy sauce, rice vinegar, honey, lime juice, and sesame oil in a small bowl to create the glaze.
Tip: Prepare the glaze while the oven preheats to save time during cooking.
- 2
Season the dried scallops evenly on both sides with sea salt and black pepper. This step is crucial for developing a flavorful crust.
Tip: Pat scallops completely dry—any moisture will prevent proper browning.
- 3
Heat 2 tablespoons of olive oil in a large cast-iron skillet over high heat until it shimmers. Carefully place half the scallops in the pan, making sure they don't touch.
Tip: Cook in batches to avoid overcrowding, which traps steam and prevents browning.
- 4
Sear the scallops for 2 minutes on the first side without moving them, allowing a golden crust to form. Flip and sear the other side for another 1.5 minutes.
Tip: Resist the urge to move the scallops—this disrupts crust formation.
- 5
Transfer the seared scallops to a baking sheet. Repeat the searing process with the remaining tablespoon of oil and the second batch of scallops.
Tip: Keep the first batch warm while cooking the second batch.
- 6
Drizzle half of the ginger glaze over all the scallops on the baking sheet. Place in the preheated oven for 4-5 minutes, just until the scallops are cooked through and opaque.
Tip: Don't overbake—scallops cook quickly and become rubbery if overdone.
- 7
Remove from the oven and immediately drizzle with the remaining glaze. The heat will warm the glaze and create a luscious coating.
Tip: Adding glaze after roasting keeps the flavors bright and prevents burning.
- 8
Plate the scallops on a serving platter and garnish generously with sliced green onions and sesame seeds. Serve immediately while still warm.
Tip: Serve with steamed rice or roasted vegetables to complement the dish.
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