Seared Scallops with Sesame Ginger Orange Marmalade - Restaurant Association of Nova Scotia

Ingredients

• 24 scallops (under 10 or 10/20 size)
• canola oil for serving
• sea salt to taste
• 1/2 cup orange marmalade
• 2 oz lime juice
• 1/2 oz fish sauce
• 2 oz rice wine (recommended: Mirin, sweeter than sake, with less alcohol)
• 1 tsp fresh ginger, chopped
• 1/2 tsp Chinese hot sauce
• 1/2 oz sesame oil
• 1/2 oz Worcestershire sauce
• 1/2 medium carrot, grated
• 1/2 tsp cornstarch
• just enough water to dilute the cornstarch
• 8 sprigs fresh coriander