Seared Scallops with Sesame Ginger Orange Marmalade - Restaurant Association of Nova Scotia
Charlotte Lane Restaurant Yield: 4 servings Ingredients: 24 scallops (under 10 or 10/20 size) (Or, if available, use fresh live scallops in the shell with roe
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Cooking tools:
- Scallop shell
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Saucepan
- Stove
- Skillet
- Wooden spoon
- Mixing bowl
- Whisk
- Plate
- Spoon
Ingredients
- 24 scallops (under 10 or 10/20 size)
- canola oil for serving
- sea salt to taste
- Marmalade
- 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
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