Crunchy Scallops with Citrus Sauce
|We've started up the snow machine here in NE Ohio.. like I said before when we were having all that mild weather, when it starts to snow it's not going to stop! But I have to admit, grudgingly, that it is pretty - there's been a lot of it but it's been the big fluffy stuff. Normally when it's constantly snowing, I sink into cozy/hibernation mode when it comes to cooking. But since I've been on this "recreating" kick of late, I decided that the next restaurant recipe I wanted to try to figure out at home is a light, summery, scallop dish Hubbs had at that restaurant I told you about where I only ever ordered the pork tenderloin? Well he had this dish once and gave me a bite and I thought it had to be the best scallops I'd ever had. Unfortunately they were on special that night and never offered again after that. I've looked high and low for recipes that I could use as a platform to work off of but so far, nothing. And it's getting harder and harder for me because I'm trying to recreate something I had one bite of a good 4 years or so ago.|
This is my 3rd attempt and I knew just from reading the recipe, which I found on the Whole Foods website, strangely, that it wasn't going to be close either - but it was interesting enough on it's own to give it a shot - who knew maybe we'd find a good citrusy scallop dish that was just as good?
These are breaded scallops, which I usually don't like at all - but I'd been having a craving for Panko so I subbed it for the regular breadcrumbs the recipe called for. Also I didn't have any baby bok choy on hand (imagine that!) so I served these with bite-sized chunks of roasted sweet potatoes with a lil drizzle of honey. Come to find out, they were the perfect side dish as the citrus sauce is quite tart. This dish was good - not one of my favorites - but Hubbs loved them. The scallops had a nice crunch and were tender on the inside. The sauce had a very good citrus flavor but ohhhh baby if you got a scallop with a lot of sauce on it you'd start to pucker! Not that that is a bad thing - for me the sauce really brought out the flavor of the scallop instead of over powering it, which was great.
1 1/2 c. freshly squeezed tangerine juice (3 to 4 tangerines)
1/4 c. freshly squeezed lemon juice (1 to 2 lemons)
1/4 c. freshly squeezed lime juice (1 to 2 limes)
1/4 c. chicken stock
3 garlic cloves, minced
2 TBS. honey or agave nectar (I used honey)
1 TBS. sugar
2 large egg whites
1 1/2 TBS. cornstarch or arrowroot
2 TBS. freshly squeezed lemon juice (I omitted this)
1/2 tsp. salt
1/8 tsp. cayenne pepper, or to taste
30 large scallops, pat dry
1 1/2 c. sesame seeds (I used Panko)
1/4 c. canola oil (I used even less just enough to brown them without burning)
2 lbs. baby bok choy (Or 2 sweet potatoes chunked)
To prepare the sauce, combine the tangerine juice, lemon juice, lime juice, chicken stock, garlic, honey and sugar in a heavy saucepan over high heat. Boil until slightly syrupy and reduced to 1 cup, about 15 minutes. Set aside. (Can be made 1 day ahead. Cover and refrigerate. Rewarm before using.)
To prepare the scallops, in a large bowl, whisk together the egg whites, corn starch (or arrowroot), lemon, and cayenne pepper until blended. Add the scallops and toss to coat. Place the sesame seeds or Panko in a deep rimmed dish. One by one, dip the scallops in the coating, making sure to coat all sides. Place the coated scallops on a nonstick baking sheet, set aside.
Heat the oil in a large nonstick skillet over medium-high heat until very hot. Carefully add half of the scallops to the hot skillet, and sear the scallops until golden, about 2 minutes. Turn the scallops over and continue to sear the other side for 2 minutes or more until golden on the outside and just opaque on the inside. Transfer to a plate. Repeat with remaining scallops.
If using the bok choy the recipe says to trim it and cut it in half lengthwise. In a large deep saute pan with a fitted lid, place 1/3 c. water and 1/4 c. citrus sauce, stir to blend. Bring the liquid to a boil, add the bok choy and cover. Reduce the heat to low and steam for 2 to 4 minutes or until the bok choy is just tender and bright green. Remove from heat, toss in the liquid to coat. Place the bok choy on individual plates, arrange the scallops on top of the greens and drizzle with the remaining sauce.
If using sweet potatoes, peel and chunk them into bite sized pieces. Lay them on a cookie sheet and drizzle olive oil and about a tsp. of sea salt over them then using your finger tips, toss to coat. Place sheet in a 425º F. oven and roast for about 25 - 30 minutes or until they are browned and tender. After plating, drizzle a small amount of honey over them.