Laura Lea’s Orange and Ginger Seared Scallops

We love Faith Hill, and one of her favorite things this year is Laura Lea’s cookbook, The Laura Lea Balanced Cookbook: 120+ Everyday Recipes for the Healthy Home Cook. After tasting these scallops, we can see why she loves it so. Serve with Laura’s Tahini Ginger Mashed Sweet Potatoes for a delightful holiday, or any day, meal.

Orange and Ginger Seared Scallops
Serves 3 to 4


1 teaspoon orange zest (from 1 medium navel orange)
1/3 cup freshly squeezed orange juice (from 2 medium navels)
1 tablespoon low-sodium tamari
1 teaspoon honey
2 tablespoons water
1-inch piece ginger root or 1/4 teaspoon ground ginger
1 clove garlic, peeled
1 pound medium scallops, necks removed
2 tablespoons unsalted butter or coconut oil
2 pinches sea salt
Cilantro leaves


1. In the base of a blender, blend orange zest, orange juice, tamari, honey, water, ginger, and garlic until smooth.

2. Pat scallops dry with a paper towel. In a large skillet over high heat, melt butter until bubbling. Add scallops, leaving at least 1-inch space between each, and sprinkle with salt. Sear until golden brown, about 2 minutes. Using a fish spatula, flip, sprinkle with salt and sear until golden brown, completely opaque, and no longer translucent, about 1 to 1 1/2 minutes. Remove from pan and place on serving platter.

3. Add orange juice mixture and scrape the bottom of the pan to remove brown bits. Whisk together and cook until it coats the back of the spoon, about 2 to 3 minutes. Pour sauce over the scallops and garnish with cilantro. 

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