← Back to Search Results
New American
Seared Scallops with Apricot-Lime Sauce

Photo by: Joseph De Leo
Comments: 3
 

Recipe

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

Ingredients

  • 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

Directions

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. 


© 2014 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%)
40g
0g
5g (8%)
0g
1g (3%)
3g
1g
59mg (20%)
26g
27g
67mg
603mg
42mcg RAE (1%)
8mg (13%)
143mg (14%)
4mg (21%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • 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
    Editor

  • 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)

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
lucid-food Lucid Food
by Louisa Shafia
martin-yans-china Martin Yan's China
by Martin Yan
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
the-provence-cookbook The Provence Cookbook
by Patricia Wells
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
amor-y-tacos Amor Y Tacos
by Deborah Schneider
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
big-fat-cookies Big Fat Cookies
by Elinor Klivans
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?