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Fried Scallops With Citrus Ginger Sauce

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“Easy to make, and quite elegant.”

Ingredients Nutrition

  • 6 tablespoons fresh lemon juice
  • 3 tablespoons fresh orange juice
  • 1 tablespoon fine julienne of peeled fresh gingerroot
  • 1 tablespoon cornstarch
  • 1 tablespoon oriental sesame oil (available at most supermarkets and specialty food shops)
  • 2 teaspoons salt
  • 1 12 lbs sea scallops (halved or quartered if large, rinsed and drained well)
  • 1 12 cups cornstarch
  • vegetable oil (for deep frying)


  1. Make the sauce: In a small bowl stir together the lemon juice, orange juice, ginger root, cornstarch, sesame oil and salt.
  2. Dredge the scallops in the cornstarch, coating them well and shaking off the excess.
  3. In the fryer, heat the oil to 370º F. Fry the scallops in the basket, in batches, for 1 ½ to 2 minutes or until they are golden, transferring them as they are fried to a large skillet. Stir the sauce, pour it over the scallops, and bring it to a boil, stirring.
  4. Simmer the mixture, stirring to coat the scallops with the sauce, for 30 seconds to 1 minute, or until the sauce is thickened and the scallops are heated through.

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