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Orange Flavored Scallops


The carrots, leeks, ginger, and orange peel in this sea-scallop stir-fry are julienned to ensure quick and even cooking.

  • Servings: 6

Source: Martha Stewart Living, June 1998


  • 1 pound sea scallops
  • 3/4 cup freshly squeezed orange juice, (3 oranges)
  • 1 tablespoon grated ginger, plus 3 tablespoons julienned ginger
  • 1 1/2 tablespoons rice-wine vinegar
  • 4 sections orange peel, each 1 by 1 1/2 inches, without pith, cut in half
  • 1 tablespoon canola oil
  • 2 cloves garlic, thinly sliced
  • 2 small leeks, white and light-green parts only, cut into 3-inch-long matchsticks
  • 6 medium carrots, peeled and cut into 3-inch-long matchsticks
  • Salt
  • 1 3/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 2 tablespoons fresh cilantro, leaves


  1. In a medium bowl, combine scallops, orange juice, grated ginger, and vinegar; set aside.

  2. Bring a small saucepan of water to a boil. Add orange peel, and blanch 2 minutes. Remove from heat, and julienne peel. Set aside.

  3. Set a large, straight-sided skillet over high heat until very hot. Add oil; swirl to cover bottom. Remove scallops from marinade; pat dry. Reserve marinade. Cook scallops 2 minutes. Add julienned ginger and garlic; cook until scallops have cooked through, about 2 minutes. Transfer scallops to a covered bowl.

  4. Add leeks, carrots, and orange peel. Season with salt. Cook 1 minute. Add stock and marinade; cover. Cook until carrots are tender, about 10 minutes. Remove lid; reduce liquid by half, about 5 minutes. Return scallops to pan; cook 1 minute. Garnish with cilantro.

Cook's Notes

While stir-frying, constantly stir and toss ingredients.

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