scallops with green beans and orange ginger sauce
You can’t get a faster dinner than this. I typically have a bag of frozen scallops in the freezer so that I can quickly defrost and make this meal, but it should go without saying that good quality fresh scallops are far better. Total time to make this dinner is about 10 minutes.
large scallops (enough for 4/5 per serving there will be enough sauce for 4 servings)
fresh green beans (enough for 4 servings, I use 1-2 handfuls a serving), ends cut off
2T ginger, microplaned
1/2-1T garlic, minced
zest from one orange, microplaned
1/3 c orange juice
1T coconut aminos
1t honey (if paleo)
1T ghee (optional), cold
cilantro* (optional), shredded
salt to taste
1T chopped cashews
Put an inch or two of water in a sauté pan and bring to a boil. Heat oil and dry off scallops. (When they’re wet they spatter. When dry they brown.) In another sauté pan, heat a splash of oil.
When the water boils add in green beans. Brown scallops, 1-2 minutes each side. remove from heat. Add in more oil if necessary, brown garlic and ginger, scraping the bottom of the pan to for about a minute. Add in orange juice, reduce for a few minutes. Add in coconut aminos, and honey and stir. Finish by mounting** the sauce with ghee, slowly heat butter whisking it into the sauce as it’s melting. (Alternately, you could emulisify by whisking slowly streaming liquid ghee into the sauce directly.
While making the sauce, be sure to check the green beans for your desired consistency and take them off the heat. Top scallops with sauce, finishing salt and cilantro. Top Beans with avocado oil, salt, squeeze of lemon and cashews. Serve and enjoy!
*I’m one of those people who wants to put fresh herbs on everything. Cilantro, for me, has a bright flavor that goes with most most cuisines so I use it a lot. To keep cilantro longer, wet a paper towel, wrap around cilantro and store in the refrigerator.)
**This gives the sauce a luxurious mouth feel and gives you a bit of plated fat.