Paleo Citrus Ginger Sea Scallops, A Seafood Entrée © 2016 . All rights reserved.

Paleo Citrus Ginger Sea Scallops, A Seafood Entrée

This recipe for Paleo Citrus Ginger Sea Scallops starts with searing sea scallops and ends with a sesame chili oil, coconut vinegar, coconut aminos and fresh ginger sauce that has a little spicy to it, sweetened with raw honey and sorghum, if you have it. If you haven’t mastered the technique on searing scallops, it really isn’t that difficult if you have a good guide…check out our How To: Perfectly Seared Sea Scallops for more details on that. If you do, you can make them your preferred method and skip straight to the sauce! These scallops are great for a date night or special dinner, or if you’re just in the mood for something pretty and clean.

A couple of weeks ago, we wanted to celebrate, but were too tired to go out, so I made these for our official 1 year anniversary (our unofficial 6 year anniversary). I can’t believe how fast time flies! So much has happened in 1 short year, but I’m so lucky and happy to have such an amazing partner in life…who can no longer easily escape me! {heh} It’s also very nice to have someone to try all of the crazy that comes out of my brain-scape. He always tells me honestly what he thinks about recipes and this one sure was a winner. Plate = clean. I know it seems petty, but it always makes me feel so good when people enjoy the food I cook. I just love it so much, its great to share it with others…that’s the power of cooking – it brings people together, starts a conversation, and fills everyone up! It’s always nice to see the look on Angel’s face when he eats something and – even though he KNOWS – asks “This is Paleo???” Yea, it’s always Paleo :)

Paleo Citrus Ginger Sea Scallops

1 lb Sea Scallops

1 tsp Coarse Sea Salt

1 tsp Sesame Oil

½ Tbsp Duck Fat

for the sauce:

Juice of 2 Oranges

½ tsp Sesame Chili Oil

1 tsp Coconut Vinegar

½ cup Coconut Aminos

2” knob fresh Ginger

1 Tbsp Arrowroot Powder + 1 Tbsp Water {slurry}

1 tsp Honey

1 tsp Sorghum

½ Red Serrano Chili Pepper

for the garnish:

2 Tbsp Chives

Paleo Crispy Shallots

1 Rainbow Radish

I like to prepare the sauce for these a little in advance of actually using it. Sometimes, I make this a couple of days in advance, but if you don’t have time for that, at least let it sit for a couple of hours. It allows all of the ingredients to come together and experience each other.

First, peel and slice the ginger into large enough chunks to remove. Combine the orange juice, coconut vinegar, ginger, honey, sorghum and red serrano chili pepper (sans stems and seeds). Now I know what you’re thinking, so if you’re not sure about the sorghum, which is not uncommon, you may want to check out this article about The Difference of Flavor: Maple Syrup, Molasses, & Sorghum. If all else fails, use maple syrup or honey and you’ll be just fine. Once the sauce is made, just let it sit as long as you want (up to 3 days).

Fifteen minutes prior to serving, prep the scallops. If you want to ensure success, we can personally vouch for the method outlined in our How To: Perfectly Seared Sea Scallops, but if you have your own technique, input that here.

Just before actually searing the scallops (because that will only take a couple of minutes), heat the sauce up over medium-high (~6) heat. Once it is hot, combine the water and the arrowroot powder {slurry} and set aside.

At the same time the sauce is heating up, start making the Paleo Crispy Shallots recipe. Once you’re done, set them aside on a paper towel to drain off any excess moisture/fat, then set them aside until you’re ready to use them.

While the shallots are browning, peel very thin slices of the rainbow radish. This is not entirely necessary for the recipe to taste good, but it looks great and adds a little zing to the dish that I appreciate.

Once the shallots are almost golden, sear the sea scallops. Again, see our guide for our method of madness, or use your own tried and true method. If you didn’t quite finish prepping before the scallops are done, not to worry! Once the scallops are done, remove them from the heat and let them sit on a paper towel, sear side up, to absorb any additional fat or moisture that may be left over. This does not affect the flavor, the texture or the heat of the scallop, so if you need a minute more, that’s OK.

You will also want to drain the shallots on a paper towel as well, once they are browned and crispy.

Immediately add the slurry to the sauce, stirring to thicken. I like to strain out all of the extra peppers and ginger. This will only take a few moments, so stay on top of it.

Now that you’re all done with the components, we plate: a few rainbow radish rounds, sea scallops (caramelized side up for presentation), spoon the sauce over the scallops, then top with Paleo Crispy Shallots and roughly chopped chives.

These scallops pair nicely with, or over, this recipe for Paleo Mushroom Sauté.

Prep time: 20 minutes
Cook time: 5 minutes
Number of servings (yield): 2-4
Low Carb