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New American
Seared Scallops with Apricot-Lime Sauce Recipe-14533

Photo by: Joseph De Leo
Comments: 3


A dish that takes scallops to a new level--a level that will have your family and friends raving! After a quick sear, the golden brown, sweet scallops are then simmered in a sweet and sharp sauce of apricot preserves, fresh lime juice and soy sauce. It's amazing how much flavor evolves from a 3-ingredient sauce!  The sauce also works with shrimp, cubed chicken, and pork chops. This is a dish you'll be making over and over again...

Yield: Serves 4
Cooking time: 10 Minutes


  • 1 pound bay scallops
  • Salt and ground black pepper
  • 1 tablespoon olive oil
  • 3/4 cup apricot preserves
  • 2 tablespoons fresh lime juice
  • 2 tablespoons reduced-sodium soy sauce


Season both sides of scallops with salt and black pepper.   Heat oil in a large skillet over medium heat.  Add scallops and cook 1 to 2 minutes per side, until golden brown.

In a small bowl, whisk together apricot preserves, lime juice and soy sauce.  Add mixture to scallops and bring to a simmer.  Simmer 2 to 3 minutes until scallops are opaque and cooked through and sauce reduces and thickens. 

© 2015 Robin Miller

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving.


Nutritional Information

Nutrients per serving (% daily value)

307kcal (15%)
660mg (28%)
5g (8%)
1g (3%)
59mg (20%)
42mcg RAE (1%)
8mg (13%)
143mg (14%)
4mg (21%)

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  • kararota

    06.21.12 Flag comment

    Katie_F, thanks so much for that catch! An error in our calculation. The revised number is much more on target. I appreciate your bringing that to our attention!
    Best regards,
    Kara Rota

  • Katie

    06.21.12 Flag comment

    14,734 mg of Sodium?! Is the correct?

  • Sabra

    12.30.10 Flag comment

    This sounds good and I am planning on trying it soon. A comment though ....when chefs share recipes with us, it would also be great to have their ideas of what to serve as accompaniment with the (i.e. scallops) dish. :o)


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