Roasted Scallops with Ginger
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Medium
My go to dinner when I want something elegant but don't have much time is these roasted scallops with ginger. The beauty of this dish is that it comes together in under thirty minutes, making it perfect for busy weeknights or impressing guests without the stress. Fresh ginger is the star here, adding incredible flavor while also aiding digestion and reducing inflammation. The Asian inspired marinade with soy sauce, lime juice, and a touch of honey creates a perfectly balanced glaze that makes these succulent scallops absolutely irresistible. It's simple, quick, and tastes like you spent hours in the kitchen.
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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