Sweets Of The Sea Recipe

Pat scallops and shrimp dry with paper towels. Remove any small side muscle from scallops. Lightly season both scallops and shrimp with 1/2 tsp kosher salt and 1/2 tsp black pepper; set on a plate so they come to room temperature for 10–15 minutes.

If serving with rice, cook short-grain rice according to package directions and keep warm.

Combine and reduce

In a small saucepan over medium heat combine 1 cup fresh orange juice, 3 tbs honey, 1 tbs low-sodium soy sauce, 1 tsp rice vinegar, 1 tsp grated ginger and 1 tsp minced garlic. Bring to a gentle simmer and cook, stirring occasionally, until mixture reduces by about one-third (8–10 minutes).

Finish glaze

Whisk 1 tsp cornstarch with 1 tbs cold water to make a slurry. Reduce heat to low and whisk slurry into the simmering orange mixture. Continue cooking 1–2 minutes until slightly thickened. Remove from heat and whisk in 2 tbs unsalted butter and 1 tsp toasted sesame oil until glossy. Taste and adjust seasoning with remaining 1/2 tsp kosher salt and remaining 1/2 tsp black pepper if needed. Keep warm.

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until smoking just begins. Add 2 tbs extra-virgin olive oil and swirl to coat.

Carefully add scallops to the pan spaced at least 1/2 inch apart. Sear without moving 1.5–2 minutes until a deep golden crust forms. Flip scallops and sear the other side 1–1.5 minutes until just opaque in the center. Transfer scallops to a warm plate.

Add shrimp to the same skillet in a single layer (add a touch more oil if the pan is dry). Sear shrimp 1.5–2 minutes per side, until pink and curled but not rubbery. Remove pan from heat.

Return scallops to the skillet with shrimp for 30 seconds just to rewarm and coat, then pour half of the warm citrus-honey glaze (reserve the rest for finishing) over the seafood and gently toss to coat.

If using rice, spoon 1/2 cup cooked short-grain rice onto each of 4 plates. Arrange 3 scallops and 2 shrimp per plate over the rice (or stack on plates if not using rice).

Drizzle remaining glaze over the arranged seafood. Sprinkle with sliced scallions, microgreens or cilantro, and a light pinch of red pepper flakes for extra heat if desired. Serve with lemon or lime wedges on the side for a bright squeeze.

Serve immediately while seafood is hot. Leftover glaze can be refrigerated up to 3 days; reheat gently before using.