Scallops and Vegetables with Citrus Soy Sauce

Scallops and Vegetables with Citrus Soy Sauce Recipe

1 cup uncooked Jasmine rice

salt

2 cups baby green beans, trimmed

2 cups matchstick carrots

1 lbs all-natural sea scallops

2 tablespoons pan searing flour

1 tablespoon olive oil

3 tablespoons basting oil*, divided

1 teaspoon butter

½ cup Citrus soy sauce, recipe below

*Basting oil is garlic infused olive or canola oil with dried thyme and parsley added to it.  Can be found at your local grocer, add about 1-2 teaspoons of thyme and parsley.

Cook rice following package directions.  Blanch vegetables in large pot of salted water.  Drain and set aside.

Dust scallops with pan-searing flour, pat off excess.  Heat olive oil in large skillet on medium heat until oil faintly smokes; add scallops.  Turn when scallops change color one-quarter of the way up from bottom and seared sides have turned paper bag-brown.

Reduce heat to medium-low.  Cook 2 to 3 minutes until internal temperature reaches 120°.  Check by inserting thermometer halfway into thickest part of scallops.  Add 1 tablespoon basting oil and butter; carefully swirl.  Spoon over scallops to baste.  Remove from pan when internal temperature reaches 130°, 1-2 minutes.  Place on clean platter; let rest at least 2 minutes.

Add citrus soy sauce, remaining 2 tablespoons basting oil, beans, and carrots to pan; cook and stir to heat through, 1-2 minutes.  Serve vegetables and scallops over rice.

Makes 4 servings

Citrus Soy Sauce Recipe

1 tablespoon olive oil

1/2 cup ginger, peeled and thinly sliced

1/4 cup shallots, peeled and thinly sliced

1/8 cup garlic, peeled and sliced

1 cup dry white wine

1/8 cup champagne or white wine vinegar

2 tablespoons soy sauce

1 cups grapefruit juice

1 1/2 cups orange juice

1/4 cup fresh lemon juice

1 1/2 cups chicken stock, reduced to 1/2 cup

In a non-reactive saucepan, saute the ginger in 1 tablespoon olive oil for 1 minute over medium heat. Add the shallot and garlic and continue cooking for 1 minute longer. Deglaze the pan with white wine, champagne vinegar, soy sauce, and all 3 fruit juices. Reduce the liquid volume down to 1 cup. Add the chicken stock, bring it to a boil, and cook another 3 minutes. Strain, pushing on the solids to extract as much liquid as possible.

Yield: about 1 1/2 cups

Nutritional Information

Per each serving (3 oz scallops, 3/4 cup rice, 1 cup vegetables) contains 490 calories, 61 g carbohydrates, 7 g fiber, 21 g protein, 17 g fat, 30 mg cholesterol, and 1000 mg sodium.