Fried Ginger Scallops Recipe

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Fried Ginger Scallops recipe

Fried Ginger Scallops Recipe

Description:

Imagine succulent, golden-brown scallops glistening under a rich, glossy glaze. The scallops are plump and perfectly cooked, with a slightly crisp exterior giving way to a tender, juicy interior. The vibrant green of the scallions provides a striking contrast against the warm tones of the scallops and the deep amber hue of the glaze. The aroma is a delightful blend of ginger, garlic, and soy sauce, promising a taste sensation that’s both savory and sweet. The dish is presented simply, allowing the beautiful scallops and their enticing glaze to take center stage.


Ingredients:

  • - 1 pound large sea scallops, patted dry
  • - 1/2 cup all-purpose flour
  • - 1 teaspoon ground ginger
  • - 1/2 teaspoon garlic powder
  • - 1/4 teaspoon salt
  • - 1/4 teaspoon black pepper
  • - 1/2 cup vegetable oil
  • - 1/4 cup soy sauce
  • - 2 tablespoons honey
  • - 1 tablespoon rice vinegar
  • - 1 tablespoon sesame oil
  • - 1 green onion, thinly sliced (for garnish)

Instructions:

  1. 1. In a medium bowl, whisk together the flour, ginger, garlic powder, salt, and pepper.
  2. 2. Dredge each scallop in the flour mixture, ensuring it's evenly coated. Gently shake off any excess flour.
  3. 3. Heat the vegetable oil in a large skillet over medium-high heat. The oil is ready when a drop of flour sizzles immediately.
  4. 4. Carefully add the scallops to the hot oil, working in batches to avoid overcrowding the pan. Fry for 2-3 minutes per side, until golden brown and cooked through. Internal temperature should reach 145°F (63°C).
  5. 5. Remove the cooked scallops from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil.
  6. 6. While the scallops are frying, whisk together the soy sauce, honey, rice vinegar, and sesame oil in a small bowl to create the glaze.
  7. 7. Once all the scallops are cooked, return them to the skillet and pour the glaze over them. Cook for 1-2 minutes, allowing the glaze to thicken slightly and coat the scallops evenly.
  8. 8. Garnish with the sliced green onion and serve immediately.

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