Quick-cooking scallops are the ultimate weeknight dinner, but the true star of this simple meal is bright and fresh citrus. While citrus is readily available year-round, December through March is peak citrus season.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds large scallops (about 24)
- 1/4 cup vegetable oil
- 2 1/2 teaspoons ground coriander
- Kosher salt and freshly ground pepper
- 3 large navel oranges
- 1 tablespoon fresh lime juice
- 1 tablespoon fish sauce
- 1/2 head napa cabbage, shredded
- 1 bunch cilantro, leaves roughly chopped
- 1/2 small red onion, thinly sliced
- 1 jalapeño pepper, sliced
- 1/2 cup roughly chopped unsalted roasted peanuts
Instructions
- Put the scallops on a paper towel–lined plate and pat dry with more paper towels. Transfer to a medium bowl and add 1 tablespoon vegetable oil and 1 1/2 teaspoons coriander; season with salt and pepper. Toss well.
- Using a sharp paring knife, slice the skin off the oranges. Working over a bowl to catch the juice, slice between the membranes of the oranges and remove the segments. Transfer the orange segments to a large bowl.
- Make the dressing: Add 1 tablespoon of the orange juice to a small bowl along with the lime juice, fish sauce, remaining 1 teaspoon coriander, 2 tablespoons vegetable oil, and 1/2 teaspoon each salt and pepper. Whisk to combine and set aside. Add the cabbage, cilantro, red onion, jalapeño and peanuts to the large bowl with the oranges and set aside.
- Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the scallops in an even layer. Cook until golden brown on the bottom, about 3 minutes.
- Flip the scallops and cook until opaque, about 2 more minutes.
- Add the dressing to the cabbage-orange slaw and toss well to coat; season with salt and pepper. Divide the slaw among plates and top with the scallops.
Nutrition Facts
| Calories | 450 |
| Total Fat | 23 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 65 milligrams |
| Sodium | 979 milligrams |
| Carbohydrates | 29 grams |
| Dietary Fiber | 6 grams |
| Protein | 35 grams |
| Sugar | 15 grams |
Reviews
Did not make Scallops, only made Orange-Jalapeno Slaw. Used savoy cabbage. Dressing is good, clean flavor. Would make cabbage slaw again.