Seared Scallops, Orange Rice, and Citrus Key Lime Sauce Recipe

Posted by
Rate It!
Seared Scallops, Orange Rice, and Citrus Key Lime Sauce
Add your photo!
Ingredients
19
Count
Nutrition
387
Calories
Total time
20
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Scallops - Now before you start anything, just take out the scallops from the fridge, rinse well and pat dry. Then season well with salt and pepper and set to the side so they get to room temperature You don't want to sear cold scallops.
  2. Rice - Now even though it is quick cooking, the scallops take such little time we need to start the rice first. Now I happen to use the quick cooking, but you can use any Jasmine brand, quick cooking or not that you want. Just follow the directions for cooking the rice. But these are my changes. For the liquid, I use vegetable broth instead of water and I replace some of the broth with the juice of 1 orange, however much that will be depends on the size of the orange. Just make sure if it calls for 3 cups of liquid, use the orange juice and the rest should be the vegetable broth. This will just really help to flavor the rice as it cooks. I also add the zest of 1entire orange to the liquid as the rice cooks. Just cover and let cook as you sear the scallops.
  3. Scallops - As the rice cooks, time to make the scallops. In a cast iron if you have one or a stainless pan (NO NON STICK) for this dish heat up 2 tablespoons of the the butter and 1 teaspoon olive oil to medium high heat and sear the scallops. Once you place them in the pan DO NOT move. They take about 2-3 minutes per side and when you can easily lift them, then it is time to turn. They don't take long and don't over cook. When they become opaque and firm to the touch they are done. They will also continue to cook once removed. They should be golden brown per side. Once done, remove to a plate and cover with foil.
  4. Rice - Now the rice should be done. Add the scallions, butter, salt and pepper to taste if you want. Cover and set to the side. It is all done.
  5. Key Lime Sauce - Now in the pan where you seared the scallops, add the garlic and saute just a minute. Then add the orange juice, key lime juice, honey, ginger, red pepper flakes and reduce on medium for 3-4 minutes to reduce. Then add in the cilantro, salt and pepper if needed and butter to glisten the sauce.
  6. Serve - Serve the orange rice and top with 6 of the scallops per person and top with the key lime sauce. I love to garnish this with a lime and orange slice to let those know what is in the dish.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 386.91 Kcal (1620 kJ)
Calories from fat 193.89 Kcal
% Daily Value*
Total Fat 21.54g 33%
Cholesterol 94.05mg 31%
Sodium 615.67mg 26%
Potassium 297.64mg 6%
Total Carbs 37.89g 13%
Sugars 6.6g 26%
Dietary Fiber 0.6g 2%
Protein 11.41g 23%
Vitamin C 23.6mg 39%
Vitamin A 0.1mg 3%
Iron 1mg 6%
Calcium 30.7mg 3%
Amount Per 100 g
Calories 203.78 Kcal (853 kJ)
Calories from fat 102.12 Kcal
% Daily Value*
Total Fat 11.35g 33%
Cholesterol 49.53mg 31%
Sodium 324.26mg 26%
Potassium 156.76mg 6%
Total Carbs 19.96g 13%
Sugars 3.48g 26%
Dietary Fiber 0.32g 2%
Protein 6.01g 23%
Vitamin C 12.4mg 39%
Vitamin A 0.1mg 3%
Iron 0.5mg 6%
Calcium 16.1mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 9.4
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top