Monday, October 6, 2014

Orange Soy Glazed Scallops

There is a Japanese steakhouse nearby that I absolutely love. Not only is watching the chef prepare the food at the table amazing, but they do something amazing with the food. There is always the perfect balance of flavors and the ingredients always are fresh.

My favorite dish to get is their scallops. I'm not sure why, but cooking scallops have always intimidated me. Maybe it is the fairly expensive price tag combined with the finicky nature of scallops that demand to be cooked just so. But I finally gave in and decided to try cooking some. And let me tell you, a little googling and youtubing of how to properly cook them, and they were AMAZING.

Orange Soy Glazed Scallops
Modified from All Things Nice
Serves 2

10 fresh scallops, washed & patted dry (or frozen that have been thawed according to package)
1 tbsp. oil
1/2 cup fresh squeezed orange juice
1/2 cup sugar
1/4 cup red wine
1/4 cup soy sauce

Over medium heat in a small pot combine orange juice, sugar, red wine, and soy sauce. Bring to a boil, stirring frequently. Boil until mixture has a syrup like consistency. Remove from heat.

Meanwhile, heat oil in a large skillet, over medium heat. Add scallops, cooking approximately 5-7 minutes on each side, turning only once. Once scallops are thoroughly cooked, turn heat to high and add in the glaze. Toss with scallops for approximately 30 seconds, until scallops are completely coated.

Serve immediately with fried rice.

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