Seared Hokkaido Scallops Recipe
Recipe information
Make Seared Hokkaido Scallops in just 45m. orange maple bourbon glaze | tri color caramelized carrots | sautéed mushrooms
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Glaze
In a saucepan, combine the maple syrup, bourbon, and orange juice. Bring to a boil, then reduce heat and simmer until the mixture thickens, about 10-15 minutes. Set aside.
2. Sauté the Carrots
In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the tri-color carrots and sauté until caramelized and tender, about 8-10 minutes. Season with salt and pepper.
3. Sauté the Mushrooms
In the same skillet, add another tablespoon of butter and the mushrooms. Cook until the mushrooms are golden brown and tender, about 5-7 minutes. Season with salt, pepper, and fresh thyme.
4. Sear the Scallops
Pat the scallops dry with a paper towel and season with salt and pepper. In a separate skillet, heat the remaining olive oil over high heat. Add the scallops and sear for 2-3 minutes on each side, until golden brown and cooked through.
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